Food + Wine

World's Scariest Foods


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.

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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.



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