Strange food - Haggis

 

Haggis

Plucky Scots, who dare to wear kilts amid frigid Scottish winds, are also brave enough to feast upon one of the most famous traditional Scottish foods -- haggis. To make haggis, first chop up the liver, heart and lungs of a sheep and mix them with diced onion, spices and oatmeal. Then pack the mixture in a sheep's stomach, tightly secure the ends and boil it for a few hours.

If filling your stomach with stomach feels freaky or paradoxical, head to a Scottish grocery store, where cheaper brands of haggis made with artificial casings are sold. But if you're going for the genuine stuff, you'll have little trouble getting some real stomach-stuffed haggis in Scotland -- it's available countrywide in hotels, B&B's and pubs. Haggis is also traditionally served with Scotch whiskey during the annual Burns Supper, a Scottish holiday commemorating poet Robert Burns. The taste and consistency of haggis have been compared to scrapple, a patty made from meat scraps (hence the name) served in the mid-Atlantic U.S.