I'd say that sounds really really grotesque, but I like beef tripe and have done the whole half day prep thing just to make some awesome menudo. But that's not haggis, which I've been told by many is rather disgusting.
Notwithstading the fact that I do like tripe - if you take the hours of preparation to correctly ready it for serving up as the yummy, fatty, tender meat in menudo - but I still don't think it would be very good in a taco. Lengua is good, cabeza too, those are awesome filler meat for tacos, along with the more trad al pastor, asada, carnitas, etc.
But Haggis? Here's the problem. There's very few things in this world that are edible, that I've discovered, are nasty vomit inducing foods - Chitlin's may be one of those food stuffs, while in general, offals aren't really a turn off for me in general.
Perhaps the first time I tried chitlins I spent the night in my truck in 4 feet of snow instead of my warm toasty cabin - I just couldn't continue to throw up any longer. In fact it didn't take long before the smell of sizzling pus first overtook me, yet taking a bit of the chewey intestine didn't really taste bad at all, as I recall, before the aroma caused my own alimentary canal to erupt violently in a rapid succession of projectile vomiting.
Imagine the smell of a horrid wound, penetrating the flesh all the way to the bone, sitting in the same dressing for a week, and then you remove it - the odor knocking you over. That was chitlins for me.
Why? Well, my good childhood friend said, "Oh yum, chitterlings!" you didn't cook it right.
How so? Well, I figured it came from a pig, and it's the offals. So, like lamb-fry or chicken gizzards & hearts I figured I'd just dump some into my big iron skillet with a big ass dollup of bacon fat and fry it up!
Apparently, the recommended method is the same for chitlins as it is for tripe; you put it on a low boil for several hours. Regardless, because of he PTSD left over from that episode, even thinking about chitlins for a couple of minutes makes me queasy.
Tripe, on the other hand, well, I was taught right by my next-door neighbor when I was a little kid. She was the matriarch in a large, extended family of children, but mostly grandchildren, that she and her husband were raising, and to a small degree, me too. So menudo is part of my regular cuisine.
Haggis is stomach too though, just not beef stomach lining, right? So those offals might be akin to tripe and therefore, more likely to register on my yummy scale instead of my barf-0-matic vom-meter.
So I'm still looking forward to trying out haggis to see if I like it - but Ill be sure to try it in a traditional setting, along with it's preparation.
Fine dining opportunities are few and far between in Humboldt, California, but this is one of the finest establishments for Mexican cuisine in Eureka, California - a roach coach called, The Taco Boat. More info in the pixelfed parent link below.
You can scoop anything you like into a flat and folded disc made of masa and call it a taco, I suppose - but that don't make it so. Like me buying a little jar of lumpfish roe for a couple of bucks and calling it caviar - technically, I suppose so, but we know better, don't we?
Husband and I had three friends over to celebrate Burns Night. There was locally made haggis, ‘tatties and neeps’, and Laphroaig 10-Year-Old Islay Single Malt Scotch Whisky—and a salad for those who don’t eat haggis. (photo attached)
We read Robbie Burns poems in our best fake Scottish accents, with an American Midwestern twang.
Found the other pumpkin pie I made for Thanksgiving hiding in the freezer—instant dessert!
Calling all Scottish culinary experts--or anybody who has experience cooking HAGGIS.
I'm an hour into cooking a 2 pound fresh haggis, and it burst! I stabbed the casing all over with a sharp implement--like instructed--and it still burst.
What do you advise at this point? I have another hour to go.
So we got the bagpipe music going from YT and in absence of sheep's lungs I stuffed a Vietnamese rice paper roll-up sheet with the #haggis and served up our #RobbieBurns supper with a wee dram of #Glenmorangie single malt.
A tasty result, and the bevy of spices I used worked out nicely indeed. Rather than 'neeps and tatties' it was 'squeeps and tatties' – I had a butternut squash on hand. :)
Wandering around the supermarket an idea came to me. #keto haggis: all the meat and flavourings of the traditional dish, but, without the carbs inherent in oatmeal. Maybe replace oatmeal with some type of coarsely chopped nuts.
Searching for haggis in Ann Arbor, Michigan for upcoming Robert Burns Night, I discovered that "Enter the Haggis"--the band--will be playing at the Ark on March 1st. Bought tickets!!