Food + Wine

World's Scariest Foods

Haggis

What it is: Sheep heart, lungs, and liver, seasoned and encased in sheep stomach, then boiled

Where it's served: Scotland…and at annual Robert Burns parties everywhere on January 25, once everybody's had enough Scotch

Want a bite? As Burns wrote in his 1786 poem "Address to a Haggis," "Old Scotland wants no watery ware that slops in bowls …Give us a haggis!" One wonders, however, whether the venerable bard ever actually consumed haggis while not ragingly drunk. Watery? Check, thanks to the preparation method of boiling for three hours. Sloppy? Double-check. When sliced open, a cooked haggis spills forth its (literal) guts in what can be an alarmingly gloppy fashion—an effect Burns himself describes memorably in the same poem: "His knife sees rustic Labour sharpen, and cut you up with practiced skill, trenching your gushing entrails bright." If gushing entrails in a bowl are your pleasure, you're in good company, at least as far as Mr. Burns and his fellow Scotsmen are concerned.

Next: The not so itsy-bitsy spider ›

previous | next
9 of 17 | 1 ... 9 | 10 | 11 | 12 | 13 | ... 17
Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.

My Concierge.com

Advertisement

I understand and agree that registration on or use of this site constitutes agreement to its User Agreement, Privacy Policy, and Mobile Terms and Conditions.

 
iPhone App:

Create personalized postcards out of your favorite travel photos!

Learn More ›
Subscribe to our free RSS feeds:

Get the latest destinations picks, hot hotel lists, travel deals and blog posts automatically added to your newsreader or your personalized homepage.

Learn More ›

Advertisement

Special Advertisement

Contests, Sweepstakes & Promotions