What's the best way to cook haggis ?

[hopless500]

Tomorrow? I was thinking about today?

Dinner is almost ready so I can hang on for haggis

 

[Pro Tour Punditry]

Calvados? It would be fusion cooking and a celebration of some old alliance.

Calvados might be quite nice with haggis, especially venison haggis

 

[Slick]

You obviously don't have very good suppliers. Our butcher has all sorts of tripe and, when we were in Coventry, the central market hall had a number of stalls selling a wide range of tripe. The market in Coventry is fab.

I almost added a small caveat, unless you knew a supplier, but I didn't want to sound like a junkie or look pretentious. Thing is, if it's front and centre its bleached. I found this though, so all is not lost.

http://tripemarketingboard.co.uk/about-us.php

 

[ufkacbln]

In Basic Training at Raleigh I had my parents send a haggis down to my mess which the cooks steamed for us. When they brought it out to our table the aroma attracted everyone in the hall, forks were shared and dozens of people tasted it. The consensus was to not think about it and just tuck in.

PJ!

 

[Profpointy]

Always boiled here. Had it fried once at a B&B in Fort William, tasty enough but I would rather have black pudding with my fried eggs.

False choice: the word you are looking for is "and"

 

[Slick]

False choice: the word you are looking for is "and"

Exactly.

 

[Pro Tour Punditry]

I didn't want to...look pretentious.

Reg doesn't have that problem

 

[ufkacbln]

In Basic Training at Raleigh I had my parents send a haggis down to my mess which the cooks steamed for us. When they brought it out to our table the aroma attracted everyone in the hall, forks were shared and dozens of people tasted it. The consensus was to not think about it and just tuck in.

I remember those days......
Buy the Chef a couple of pints and they would do you a nice steak on a weekend, and as medics we would do a few favours and often get a couple of pints or other reward

Slightly OT, but my brother owes his life to this!

He was medic on HMS Glamorgan, and did a deal with one of the chefs that he would do his dressings early....... as a result they were both in the Sick Bay when the Galley was hit by an Exocet!

Karma!

 

[Slick]

Reg doesn't have that problem

I wondered.

 

[Cubist]

I love a bit of haggis. However, all this talk of tripe? I've got about twenty kilos of green tripe in the freezer. It's minced, and it's dog food grade, so perhaps not as appetising. The dog loves it. Raw.

There's three pounds of it thawing on the window sill as I speak. I'm breathing through my mouth as I'm washing up.

 

[Slick]

I love a bit of haggis. However, all this talk of tripe? I've got about twenty kilos of green tripe in the freezer. It's minced, and it's dog food grade, so perhaps not as appetising. The dog loves it. Raw.

There's three pounds of it thawing on the window sill as I speak. I'm breathing through my mouth as I'm washing up.

Haha, it's been some time since I've been treated to that aroma. In the good old days it was worth it though, especially if my old mum was behind the preparations. Tripe and onions in a parsley sauce with my old mans golden wonders straight from the back garden. Don't you just love the war generation.

 

[Profpointy]

I've never had tripe as such having been put off somewhat by reading that well known tourist guide to Lancashire which has a chapter on such delights "The Road to Wigan Pier". Some friends mistook the french words for Golden Tripe to mean Golden Trout and did not speak highly of it. 5 out of 6 dinners had chosen it too; the sixth dinner thought this hilarious of course.


That said an Andouilette, which I believe is a tripe /haggis type thing can be rather fine. Can also be minging though. I've sampled both types.

 

[Slick]

I've never had tripe as such having been put off somewhat by reading that well known tourist guide to Lancashire which has a chapter on such delights "The Road to Wigan Pier". Some friends mistook the french words for Golden Tripe to mean Golden Trout and did not speak highly of it. 5 out of 6 dinners had chosen it too; the sixth dinner thought this hilarious of course.


That said an Andouilette, which I believe is a tripe /haggis type thing can be rather fine. Can also be minging though. I've sampled both types.

Not sure about that, I can't think of a single thing both dishes have in common.

 

[TVC]

False choice: the word you are looking for is "and"

There was no and at tnis B&B, it was instead of.

 

[Slick]

There was similar at a B&B in Tain. It was porridge or cooked stuff. The owner agreed to do both in the evening but served it with a face like a smacked arse in morning.

That's what you get for going to Tain.