This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


French haggis


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.



Text © Dana Facaros

Image by Lozere tourisme