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French speciality - Manouls

Patrick Clavel


This product is no longer sold

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.

Composition :
Lamb tripe, ham, salt and pepper.

Reviews about : French speciality - Manouls

Gérard P. - 02 Janvier 2014 - Verified purchase

très bon

Patricia P. - 26 Avril 2012 - Verified purchase

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