What is Haggis Scotlands Traditional Dish?
Haggis, a Scotland’s traditional savory pudding, is normally made with minced sheep offal (heart, liver, and lungs), oatmeal, onions, suet, seasonings and spices encased in an animal’s stomach. Some variations may include beef, pork, lamb, and venison. It is usually served with boiled and mashed rutabaga or “Neeps” and Potato or “Tatties”.
How to Cook and Serve Haggis?
First, wash all the offal properly before cooking it. Add food item in a cold water and let it boil for about 2 hours. Strain and set aside the stock. Mince all the offal. Put all the minced mixture and other ingredients in a bowl. Moisten mixture by adding few stocks until achieving the crumbly texture. Spoon the mixture in a clean sheep’s stomach until half full. Sew the stomach to secure everything inside. Cook the haggis in a boiling water for about 3 hours. Add water from time to time and remain it covered. Cut open the haggis and spoon out the filling to serve. Preparing and cooking Haggis Scotlands Traditional Dish may take a long time, but worth the effort and wait.
My Haggis Experience
As soon as I get off the ship, I immediately look for a place where I can actually eat Haggis. Luckily, I found one small stall outside Greenock Port Terminal. A cup of haggis neeps tatties only cost me 2 Euro or 2.45 Usd or 128 Php. The haggis has crumbly, nutty texture and savory flavor. It perfectly matched the creaminess of tatties and the roughness of neeps.
*** Philippines has its own version of this which we call “Bopis”. Filipino learned this recipe during the Spanish Colonization. The recipe calls for sauteed chilies, onions, tomatoes and of course minced animal offal. Bopis is traditionally served as “PULUTAN” or a side dish paired with alcoholic drinks. While others enjoy it as part of the rice meal. ***