Haggis is a traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours. -Wikipedia

uncastrated male pork has a distinct urine taste (you wouldn't know since it's very hard to come by these days); it is also forbidden by some religions

this used to be forbidden (though nobody followed it) by the church in Europe to prevent pagan rituals involving the meat; in the present day it is still forbidden in several US states...

For centuries, a rite of passage for French gourmets has been the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God. – The Wine Spectator
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