The phrase “when in Rome” applies to many situations. When in Scotland, I discovered that after white wine, red wine and Scotch, I’ll eat just about anything. Including haggis.
We were staying at Hotel Newton in Nairn, Charlie Chaplin’s old stomping grounds, which is truly spectacular and now a part of the MGM family. It’s near Inverness, which my fellow Outlander fans will appreciate. There’s even a Je Suis Prest crest on the building. It was a short drive to the Culloden Battlefield the next morning.
Related: A Tribute to Outlander
Anyway, back to haggis. According to Encyclopedia Britannica, haggis, the national dish of Scotland, is a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled. It’s banned in the U.S. because they’ve determined that eating sheep lungs is a bad idea. And bad ideas sometimes stem from white wine, red wine and then Scotch.
Here it was served fried as a meatball. That’s probably what kept the texture from making me spit it back onto my plate. I’m glad I tried it because I am usually not a very adventurous eater. I’m also glad the alcohol had dulled my taste buds beforehand.
Thanks for reading Tales From the Empty Nest. Stay tuned for more travel adventures!
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