The Scottish government may ask the U.S. government to reconsider its ban on haggis. According to a BBC interview with Jo Macsween, a codirector of the family haggis company Macsween: “[O]nce Americans try a good quality haggis, they can’t get enough of it.” The BBC article goes on to explain that haggis is generally served with neeps and tatties on Burns Night (January 25) and that haggis “usually contains ingredients such as sheep lungs, liver and heart minced with onion.”

The American market has enormous potential due to the hankerings of expat Scots hungry for a taste of home, and Scotch-Americans hoping to connect with an ancestral legacy of sheep innards. Add irrepressible gourmands to the mix, too: If eating haggis isn’t a gastronomic badge of honor, I’m not sure what is.

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