If I had my own food network show, it would be "SIMPLY OFFAL", Introducing delicious ways to serve anything from tongue to chitterlings, or head to tail of any beast! Innards were CHEAP when I was a kid, and my Grannie served them often. Alongside various greens (dandelions, kale, etc). and some other stewed veggie. Now that I'm an adult, I've found ways to make them delicious, and not just cheap (sorry, Grannie, your liver stunk!)
From Kosher deli corned beef tongue (sandwich on pretzel bread with dijon mustard, butter and muenster cheese) to fabulous venison sausage in hog casings. Calf's liver soaked in buttermilk and sauteed with mushrooms, onions and bacon in sour cream pepper gravy. Deep fried turkey tails. Chopped chicken liver and onions on rye triscuits. My Mother's spicy pepper-pot soup, with honeycomb tripe as the star. Chicken livers (or duck, turkey)poached in Reunite Lambrusco with minced green onions and garlic, seived with a little sour cream on rye toast points. Need I go on?
TOTAL FOODIE here, go for the guts!