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Tripe and specialities
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Manouls |
" Rillon " preserved in fat with Vouvray wine |
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 Manouls, a regional speciality, closely resembles tripoux. Learn more
Craftsman : Patrick Clavel 220g - 9.00 €
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Beef tripe from the Auvergne |
Blood sausage |
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 A traditional blood sausage to be served warm with cooked apples Learn more
Craftsman : Patrick Clavel Choose the product to add to your basket :
From 3.55 €
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Cooked pork ribs |
Fricassee of andouillette " Vouvrillonne " |
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 A specialty from the Auvergne region to warm up and serve with lentils, peas or other vegetables. Learn more
Craftsman : Souchon - Nayrolles 350g jar - 9.10 €
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La Manchonade - duck terrine |
Lamb sweetbreads from Sisteron |
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 A duck terrine with caramel and ginger Learn more
Craftsman : Foie gras GA BESSE 100g jar - 2.15 €
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 For connoisseurs Learn more
Deli : Antonin Rizzo Choose the product to add to your basket :
From 9.40 €
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Lozèrian beef tripe |
Norman black pudding |
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 A specialty of the Lozère region Learn more
Craftsman : Souchon - Nayrolles 350g jar - 7.85 €
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 A new way of serving black pudding. Learn more
Cannery : La Chaiseronne 190 g jar - 3.95 €
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Normandy camembert terrine |
Père Jean Tripe |
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 An original and superbly flavoured terrine Learn more
Cannery : La Chaiseronne 190g jar - 4.60 €
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Pork and pig's ear casserole |
Pork snout |
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 A rather rustic dish, but all the better for it! Learn more
Craftsman : Souchon - Nayrolles 600g jar - 12.55 €
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 A classic rustic dish, delicious with salad Learn more
Delicatessen : Alain Ginisty 330g jar - 8.45 €
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Saint Flour tripe |
Tripe from the Auvergne |
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 A traditional recipe from Saint Flour Learn more
Producer : Le Père Jean 600g jar - 13.85 €
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