I didn't know what it was till I grew older (teens or 20's) as it was mostly made in a pan by my grandmother. Once in a while she made a true Haggis. You could only get one paunch per sheep and only butcher so many sheep. However all critters had the same innards (different sized paunches though) so Haggis in a baking pan was born. I think my grandfather would have eaten the horns and hooves if they could have been prepared for consumption. Oh, yes, he ate pigs feet minus the hard covering. As a youngster, I was a small human garbage disposal.