Blood Pudding

Vampires aren't the only ones who relish the taste of blood for breakfast. In Europe, Asia and other regions, dishes made with animal blood are common cuisine. Blood pudding, also known as black pudding, is a sausage comprised of cooked blood and fillers, like grains, potatoes or fat. 

The dark congealed patty is a popular treat in Ireland and the U.K. Traditional Irish fry breakfasts -- a must-try for visitors to Ireland -- typically feature fried eggs, bacon, tomatoes, sausage, toast, potatoes and a delectable slice of blood pudding. In Taiwan, locals love the sought-after pig's blood cake, which is made from sticky rice cooked in pork blood and covered with peanuts and cilantro.

Haggis

Plucky Scots, who dare to wear kilts amid frigid Scottish winds, are also brave enough to feast upon one of the most famous traditional Scottish foods -- haggis. To make haggis, first chop up the liver, heart and lungs of a sheep and mix them with diced onion, spices and oatmeal. Then pack the mixture in a sheep's stomach, tightly secure the ends and boil it for a few hours. 

If filling your stomach with stomach feels freaky or paradoxical, head to a Scottish grocery store, where cheaper brands of haggis made with artificial casings are sold. But if you're going for the genuine stuff, you'll have little trouble getting some real stomach-stuffed haggis in Scotland-- it's available countrywide in hotels, B&Bs and pubs. Haggis is also traditionally served with Scotch whiskey during the annual Burns Supper, a Scottish holiday commemorating poet Robert Burns. The taste and consistency of haggis have been compared to scrapple, a patty made from meat scraps (hence the name) served in the mid-Atlantic U.S.

HONG KONG

They're crunchy, crispy, but you won't get much flavour out of them. Dried lizards are a popular street-side snack and are often used in soup too. Sometimes they are even infused in alcohol and are believed to have medicinal properties such as being an energy booster, cold cure and even a weight loss aid.

CHINA

You need to be very brave to get your jaw around this one. In China, they serve all sorts of things on a stick including sea horses and starfish. Be careful with the scorpions though as you'll notice they're so fresh that some of them are still moving.

Japan

Known as fugu in Japan, the pufferfish is so dangerous that it can kill you. Nearly all pufferfish contain a poison known as tetrodotoxin, which can kill thirty people in one hit and there's no known antidote. People still eat pufferfish though and put their lives in the hands of specially trained chefs who are taught how to remove the poison. Let's hope your chef has a steady hand.

China

China

You'll need a strong stomach to handle this one, 'hundred (or even a thousand) year-old eggs' are black inside and are usually preservered for several months in a mixture of clay, ash and lime. They have a strong stench of ammonia and sulphur, so if you're after a pungent, preserved delicacy, this is the one for you.

Ant larvae harvested from the roots of the agave plant, these are considered to be a delicacy in Mexico. In fact, they are sometimes even referred to as “insect caviar” . It is said that they taste like butter but slightly nutty.

Largely a dish of the past, these used to be popular in the Central United States until mad cow disease became a concern. Although people still eat them, serving brain from a cow that is over 30 months old at slaughter is no longer legal in the United States.