My father was raised on a farm in a tiny town in Tennessee, which among other animal products included hogs. We'd go there every Thanksgiving to help slaughter them, which included shooting them in the forehead with a .22 caliber rifle, boiling the carcasses in order to remove the hair, stringing them upside down and splitting them open with an ax, hosing out the body cavity, and dressing the meat. It was a boy's paradise and one of my favorite childhood memories.
Anyway, the point is that nothing went unused, and my grandmother used to scramble brains and eggs together, and at various times served jowls, "chitlins" (deep-fried intestines), feet, and tails prepared in different ways. Even though I was a kid, I wasn't icked out about what I was eating (and it wouldn't have mattered if I was - in my parents' house when you were company you ate what your host served you without complaint), although some of it I liked and some I didn't.
I believe that organ meats are high in cholesterol, and some (e.g., intestines) need to be cleaned and prepared carefully in order to avoid nastiness like E. coli and Salmonella. Those caveats aside, I'm pretty open to tasting anything.
