A hankering for haggis...

Burns Night (the evening of January 25) is not far off, and it occurs to me that the chances of attending such an affair any time soon are roughly double that of there being a Marine Birthday Ball at the Pagosa Lodge tomorrow night (2 x nil = nil), so if I am to try anything that sort of/kind of tastes like the "great chieftan o' the puddin' race" (quoting Burns, about haggis), I may very well have to cobble one up myself.

Now, from where might one source some healthy sheep offal? (This is a rhetorical question.) And while all of the recipes I've read specify sheep, I wonder if beef will do (in a pinch). After all, haggis is is not exactly cordon bleu; it makes use of what was left after all the "good" parts had been eaten. This leads me to conclude that the process is not an exacting science.

I've two months and a bit to consider this.

Cheers...