Lamb Sweetbreads with Sherry and Cream on Buttered Toast

I grew up with a mother who loved tripe. The stench in the house when she cooked it could be overpowering but, for someone who grew up during the Second World War, a time when you made a meal from very little and ate what you were given, the cooking of tripe, sweetbreads, tongue and offal – the bits that many people don’t eat now – was as common as grilling a pork chop. Tripe and onions, liver and onions, steak and kidney pie, stuffed heart, braised tongue in a piquant sauce and sweetbreads