According to the BBC, the U.S. government is looking to allow Scotland’s famous offal—or is that spelled awful?—hash, haggis, to be imported into the country for the first time in 21 years. Banned during the Great Mad Cow Disease Hysteria of 1989, it’s made from the heart, liver, and lungs of a sheep, all stuffed into a sheep’s stomach and cooked. Most of it’s kosher—well, in a non-religious context anyway—it’s the lung part that makes it illegal to import. While American versions exist that are made without lung, according to haggis producer Fraser MacGregor of Cockburn’s in Dingwall, it “isn’t haggis,” which in a nutshell answers the age-old question: What’s the difference between haggis and Alpo?