Manouls, made in the Lozère, is a sheep’s tripe and stomach stuffed with fraise de veau and ventrèche, seasoned with salt and pepper. It is then cooked for seven hours in a pot with white wine and water, an onion studded with cloves, sliced carrots, a dry ham bone and a bouquet garni.
In the old days, manouls was eaten for breakfast before setting out for a hard day’s work, or for dinner with potatoes.
The confrérie de la Pouteille et du Manouls, based in La Canourgue is dedicated to keeping the recipe alive, although not many eat it for breakfast.
Image by Lozere tourisme