Haggis

Haggis, from Scottish Gaelic, is “a savoury pudding containing sheep’s pluck(heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach…. Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.”
https://en.wikipedia.org/wiki/Haggis
 
Haggis may have originated in ancient times after a hunt when the perishable offal was quickly cooked inside an animal’s stomach and eaten on the spot.
The word haggis (a dish of chopped entrails) is from around 1400, perhaps from Old French hacheiz (minced meat) from agace (magpie); i.e., food seen as analogous to the odds and ends that the bird collects. Another suggestion is that haggis comes from Old Norse hoggva (to hew, cut, strike, smite, hack).
Haggis has been considered the national dish of Scotland since 1787 when the poet Robert Burns wrote a poem “Address to a Haggis.” Robert (Robbie) Burns and haggis are celebrated each year on 25 January, ‘Robbie Burns Day’.
 
Enjoy your haggis with a wee dram of Scotch whiskey. Maybe more if necessary.
 
Reference: Online Etymological Dictionary, https://www.etymonline.com/