Tripe and Lentils

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936) 

Home Studies Collection, Manchester Metropolitan University Special Collections

This is a very tasty and nutritious dish.

Take 1 lb. of tripe, a small cupful of lentils, salt and pepper to taste, and a teaspoonful or parsley, finely chopped. Put all into a stew jar, cover with cold water, and bring to the boil. Then let it gently simmer for about 2 hours; if not sufficiently thick, add a little flour and water. Serve very hot with mashed potatoes and toast. Sufficient for 4 people.