Rinse the stomach and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook over medium heat for 2 hours. Remove and mince.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Tie the stomach closed. Pierce the stomach several times to prevent the haggis from bursting.
Place the filled stomach in a large pot of boiling water. Cook over high heat for 3 hours.
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