This boiled bag of offal is banned in the US. In Scotland it’s a fine-dining treat

Scotland's national dish, haggis, is a controversial culinary icon made from diced sheep lung, liver, heart, oatmeal, beef suet, onion and spices, traditionally boiled in a sheep's stomach. While banned in the United States since 1971 due to a USDA prohibition on livestock lungs, haggis remains deeply popular in Scotland, with around 2 million produced annually by producers like Simon Howie Butchers, which accounts for 60% of the market. Priced at roughly £6 ($7.70) per kilogram, it's affordable and versatile, enjoyed in traditional forms, deep-fried in chip shops, and reimagined by chefs in fine dining, pakoras, and fusion dishes. Its cultural significance was cemented by poet Robert Burns' 18th-century 'Address to a Haggis,' and it continues to be a symbol of Scottish identity.