(Photo: The Telegraph)
January 25 is Burns Night, an annual celebration of the works of Scottish poet Robert Burns, as well as all things Scottish. To participate, you should prepare a haggis dinner. Ideally, you should catch your own wild haggis and cook it yourself.
But as wild haggis are rare in an increasingly urbanized Scotland and the animal has never been successfully domesticated, then you may use a common substitute: the ground heart, lungs, and liver of a sheep boiled in its own stomach.
Or you can get creative, as chef Paul Wedgwood did under the tutelage of Peruvian chef Mitsuhara Tsumura. Guinea pigs may be pets elsewhere, but in some parts of South America, they're also a food source. The chefs found a way to make haggis using guinea pigs. The Telegraph reports:
Wedgwood, who prides himself of "raising haggis up to new gastronomic levels", decided to deviate from the traditional sheep's-pluck-and-oats dish after travelling in South America and tasting local dishes.
He joined Peruvian chef Mitsuhara Tsumura (one of Latin America's best chefs) at his restaurant to make the twist on a traditional haggis, using a popular Peruvian food, guinea pig.
Wedgwood said: "The whole experience was amazing and the haggis tasted awesome."
-via Dave Barry