The national dish: lamb (or sometimes mutton), potatoes, onions, and herbs slow-simmered into something between a soup and a stew. The traditional version has no carrots, no thickening, no Guinness — that’s the tourist version.

Pro tip: for a proper one, look for The Hairy Lemon or The Brazen Head in Dublin, or any pub kitchen in rural Ireland. Eat it with brown bread to mop up the broth, and a half-pint of Guinness on the side.