What's the best way to cook haggis ?

[Tin Pot]

Has napalm been suggested yet?

If not: Napalm.

 

[Slick]

[QUOTE 4569168, member: 259"]I flipping love tripe, but I can't see me cooking it myself in the foreseeable future.

Like cooking brawn - coming home from school to an amazing smell, and lifting the pan lid to see half a pig's head puttering away in it.

I still ate it though![/QUOTE]
I was in South Africa at the turn of the year. We went to an English restaurant (as you do) and I noticed tripe and liver on the menu. I wasn't sure at first but I gave both a go and it was magic, a real blast from the past. If it's not done right it's horrendous, but a real delicacy in the right hands.

 

[Tim Hall]

I always have a plate of tripe before going out on the beer. It helps line the stomach.

 

[TheDoctor]

Personally, I'd nuke it.

(You know what's coming, don't you?)

Nuke it from orbit, it's the only way to be sure!

 

[Slick]

Personally, I'd nuke it.

(You know what's coming, don't you?)

Nuke it from orbit, it's the only way to be sure!

The OP was English, right?

 

[TheDoctor]

There's nothing like a nice sausage in the morning, I always say!

 

[Slick]

Okay, who's having haggis tonight?

 

[Hacienda71]

I had a rather nice battered haggis from the chippy in Anstruther this summer.

 

[Cubist]

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.

Andouilette?
what have you forced yourself to eat...?

 

[snorri]

Whiskey

AAARRRGGGHHHH NO! NO! NO!

Although it does go down well with a glass of your favourite malt whisky.