Slow Cooker Lozère Manouls with Carrots and White Wine Tips, FAQ & printable recipe

Tips for success

To maximize flavor, you can sear the manouls briefly in a pan before placing them in the slow cooker, though it is not strictly required. If you choose to do this, ensure the pan is hot and use a small amount of oil to develop a light brown crust on the outside, which adds depth to the final sauce.

Experiment with the contents of your bouquet garni to suit your preferences.

While a classic bundle includes thyme, bay leaves, and parsley, you can add a sprig of rosemary or even a small piece of leek to the bundle to subtly change the aromatic profile of the stew. Always tie the herbs securely with kitchen twine for easy removal.

Variations

• Spicy Lozère Variation: Add a pinch of crushed red pepper flakes or a small, fresh chili pepper to the slow cooker along with the vegetables for a subtle, warming heat that complements the richness of the tripe.
• Root Vegetable Medley: Incorporate parsnips or celery root along with the carrots and onions. These vegetables add a slightly earthy sweetness and a different texture that works very well with the tender manouls.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat gently on the stovetop until steaming hot.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Keep the dish in the refrigerator, where it will stay fresh for up to 3 days.

When reheating, ensure the dish is heated thoroughly until piping hot throughout before serving to maintain its quality and safety.

This dish is excellent for making ahead, as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, allow it to cool completely, and store it in the refrigerator.

Reheat gently on the stovetop or in the slow cooker on a low setting, adding a small splash of broth or water if the sauce has thickened too much during storage.

Serving ideas

Serve the manouls hot, ideally on a pre-warmed plate to keep the dish at the perfect temperature while eating. This dish pairs beautifully with a side of crusty country bread, which is essential for mopping up the rich, wine-infused sauce that remains on the plate after the meat and vegetables are finished.

For a complete meal, consider serving alongside simple boiled potatoes or a light green salad with a sharp vinaigrette.

The brightness of the salad helps cut through the richness of the tripe, while the potatoes provide a neutral base that complements the savory notes of the stew. Keep the presentation simple to honor the rustic roots of the dish.

Frequently asked questions

Recipe card

Slow Cooker Lozère Manouls with Carrots and White Wine

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 4 pieces manouls
• 2 medium carrots, sliced
• 1 medium onions, sliced
• 1 bundle bouquet garni
• 1 cup dry white wine

Instructions

1. Place the raw tied manouls into the bottom of the slow cooker insert. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
2. Scatter the sliced carrots and onions evenly over the top of the manouls. Place the bouquet garni bundle in the center of the slow cooker to infuse the dish with herbal notes.
3. Pour the white wine over the vegetables and meat using a glass measuring cup. Cover the slow cooker and cook on low for 8 hours until the meat reaches 145°F (63°C). Let the meat rest at least 3 minutes before serving.
4. Once cooking is complete, carefully transfer the manouls and vegetables to a serving plate. Serve hot while steaming.

Contains: sulfites

Estimated nutrition per serving

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

22 g

Fiber

3 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.