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Haggis, a traditional Scottish staple, has been banned in the U.S. since 1971. Robert Burns, Scotland’s national bard, called haggis the “great chieftain o’ the pudding race,” but it’s only great if you enjoy sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet, and seasoning. The gruesome mush of sheep’s innards isn’t for the faint of heart, and most people probably wouldn’t even call it “pudding.” The USDA banned haggis because of one key ingredient: sheep’s lung. While it’s possible to find an Americanized, pate-like version of haggis in the U.S., without sheep’s lung it’s not authentic. As Robert Burns said, it’s the “gushing entrails” that make the dish a delicacy.
