julhes

Manous de la Lozère Maison Julhes (420 g jar, x4), traditional recipe with lamb tripe and pork ham. Local dish ready to heat.

Small Auvergne Tripoux Maison Julhes (400 g jar, x4), veal tripe and lamb's paunch stewed for 6 hours in white wine sauce. The authenticity of Cantal, ready to heat.

Small Auvergne Tripoux by Maison Julhes (600 g jar, x6), Saint-Flour recipe with lamb tripe, simmered 6 hours in white wine sauce. Ready to heat.

Pied et paquet Maison Julhes (500g jar), traditional Auvergne recipe cooked in Saint-Flour. Ready-to-eat regional dish.

Tripoux d'Auvergne Maison Julhes (760g jar), Saint-Flour recipe with lamb tripe, simmered for 6 hours in white wine and tomato sauce. Professional size.

Tripoux d'Auvergne Maison Julhes (380g jar), Saint-Flour recipe with lamb tripe and veal paunch, simmered for 6 hours in a white wine and tomato sauce. Serve with potatoes or lentils.