Do we suppose that the original haggis was made out of guts and gizzards and things because some Scot was very "thrifty" and didn't want to waste any of the beastie, and lo these many years later, when most people are not so "thrifty", haggi are still made the "traditional" and therefore "right" way, just because that's how it's always been done? In other words, can regional/epochal differences find a place under the haggis tent and still be welcome?