My wife was raised on a farm in post WWII France, they couldn't afford to waste anything. I've learned to not turn anything down not matter how disgusting it may sound to an old white-bread American like me. I discovered over the years that I truly love pig hearts and lungs in a nice red wine sauce, and grilled blood sausage is fantastic. Horse meat, donkey meat, snails, pretty much everything I've eaten over there is great with one exception. One of their regional specialties is grilled tripe sausage, and for years I tried to develop a taste for them but it ain't happening. After about 15 years I finally had to refuse to eat them. My youngest BIL explained the best way to eat them-chop them in small pieces, cover those with fiery Dijon mustard and swallow it without chewing. I used his technique for the last 5 years I pretended to enjoy them but even that failed eventually.