Cut the tripe into small pieces. Place it in a pan and add the
onion, mushrooms, lentils and bay leaf. Season with salt and pepper, then
pour in the milk. Bring to the boil, cover and
simmer gently for 2 hours, until tender. Mix the corn flour with a little
water and stir it into the pan. Cook for 2 minutes. Stir in the parsley and serve at
once, with fingers of toast or mashed potato.