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A regional speciality, closely resembles tripoux.
Manouls is a speciality from Lozère, which are traditionally cooked slowly during the night and served for breakfast. This recipe benefits from the expertise of Mr. Imbert, butcher at La Canourgue, and of a number of experts belonging to the Manouls guild.
Tips : heat the manouls in a bain-marie. Add steamed potatoes cooked in the manouls sauce.