Published in Washington City Paper.
The Dish: Haggis with mashed potatoes, pickled vegetables, and gravy.
Where to Get It: Royal Mile Pub, 2407 Price Ave., Wheaton; (301) 946-4511; royalmilepub.net
What It Is: Traditional haggis is a mixture of heart, liver, and lungs with fat, onions, and oatmeal boiled in a sheep’s stomach. Like most Scottish fare, this staple is hearty and filling—the kind of stuff responsible for sturdy Scotsmen who can toss 200-pound logs for no good reason.
What It Tastes Like: You’re off the hook: There’s no sheep stomach in sight. Instead, the haggis is loosely packed with lamb hearts, kidneys, and livers and served without a casing. Livery and earthy, it easily cuts with a fork. Served over mashed potatoes and pickled carrots, celery, and onions, it’s liberally covered in brown beef gravy. It’s similar to meatloaf, but way more interesting.
The Story: Haggis is considered the national dish of Scotland, potentially rivaled only by deep-fried Mars bars, another popular Scottish “delicacy.” Head chef Jason Coletta makes it slightly less overwhelming by serving the haggis as an appetizer.
How to Eat It: Hungrily. You’ve got cabers to toss.
Photo by Mary Kong-DeVito