I have experience with "edible" entrails in a meal from a different culture. On a visit to a local Chinese restaurant with a Chinese friend, she told me that she would order from the Chinese menu, but she didn't want to be tough on me, so I could order from the American menu. I could not stand the challenge, so I told her that I'd eat whatever she ate. She ordered two interesting dishes. One was made of intestines of I-forget-what species. I was brave enough to try it, and I found that it was really, really slimy. I couldn't eat it. The second dish had duck's blood as a majour ingredient. I thought of gravy from roast beef, which is based on blood, and blood sausage, so I figured this dish would be OK. As soon as I saw the food, I cried, "Oh, no! They forget to put in the heparin." It was clotted in big chunks, and it certainly looked like blood. I was brave enough to try it, and it was way, way too salty for me. After this, I retreated to the American menu.

I'm still skeptical about haggis.