The haggis will be cooked in about half an hour.

Different parts have different times. For example, thin lamb intestines may only need fifteen minutes, lamb tripe may require twenty minutes, and lamb liver may require forty minutes. Also, when cooking haggis, pay attention to blanch it. After boiling cold water, blanch it for one minute, take it out and wash it clean. This way, even after the processing is completed, the taste will be better and the texture will be better.

Precautions for handling haggis

There are many types of haggis. When processing sheep intestines, you need to turn them over and wash them repeatedly with corn flour. The haggis needs to be boiled in hot water for a while before cooking, which can not only remove the dirt inside, but also reduce the smell of the haggis.

Use dry corn flour to clean haggis: Do not use alkaline surfaces to clean haggis. Alkaline surfaces are corrosive and difficult to remove mucus from the belly wall. Use Sichuan peppercorn water, white wine, and ginger slices to blanch the lamb tripe: Sichuan peppercorns, white wine, and ginger can effectively remove the fishy smell of the haggis.

Reference for the above content? Baidu Encyclopedia-Haggis