Mar 21 2009
Haggis–A Traditional Scottish Meal
As you may have guessed from a few of my posts, I believe food is very much a part of culture and to truly experience and enjoy a culture, you have to try their food—even the “odd” choices like rotten shark. On my recent trip to Edinburgh, I had haggis, a local delicacy that usually results in visitors turning up their noses. I enjoyed the meal and wanted to share more information on the interesting food…
What is haggis?
Basically, haggis is a mix of sheep innards (like heart, liver, and lungs), onion, oatmeal, and spices stuffed into a casing (traditionally a casing made of sheep stomach, but it’s not used as much lately) and then boiled. Vegetarian haggis is readily available as well, made with beans, lentils, and nuts in addition to the onion, oatmeal, and spices.
Origins of haggis
There’s actually quite a bit of speculation about the origins of haggis. Although it’s now considered a Scottish dish, some argue that it actually came from Scandinavia, France, or Rome. Since its origins are unclear, it’s become a source for some interesting stories: some say it was created for men who went to the city to sell their cattle—it was cheap and convenient to create for their journey, some believe that when a sheep or cow was slaughtered, the workmen were allowed to keep the innards, so they created the dish, and unfortunately, it’s also become a bit of a joke to convince tourists that haggis is actually an animal itself with one set of legs longer than the other to make walking in the highlands easier.
Eating haggis
Haggis is now readily available from grocery stores and butcher shops in the United Kingdom and some specialty shops on-line and in other countries.
A traditional dish made wtih haggis is “Neeps and Tatties” (mashed potatoes and turnips). It’s always served on Burns Day, Janury 25th, as a tribute to Robert Burns, a Scottish writer who once wrote an “Address to Haggis.”
Haggis can also be fried (we had some fabulous haggis fritters at The Royal McGregor in Edinburgh) and is, of course, often enjoyed along with a glass of Scottish whiskey.
To me, it tastes like a heavier or thicker version of minced meat or flavorful ground beef–nothing like tripe, another “innards” dish I’ve tried.
Photo haggis meal by rainbowj, www.sxc.hu
Related Posts
The Durian: Another Postcard from Malaysia
Morocco: Cooking, Cuisine…and, of course, Couscous (with some Moroccan recipes)
I have to agree with you that in order to get to know a culture better, you must try their local food. I don’t quite get tourists going to exotic locations and ending up eating McDs and Burger King! Hehehe
@Sheila–Good point; I’m sure there’s some not-so-good haggis out there, but everyone should at least give it a try!
@rozella–Exactly, but I have to admit as someone who has lived overseas for more than two decades, I do enjoy a good ol’ fashioned burger once in awhile!