I’m surprised there aren’t any tacos de higado (that I’ve seen). You’d think that would be a thing, given how many other animals parts are routinely served as tacos.
Peppers 
I used to love liverwurst as a kid. I also used to love canned meat spreads like Underwood deviled ham. Clearly I was a weird kid.
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Many people break them in half, and only eat the half with the tips and the little bit of stalk.
One of my criteria for whether I am interested in eating at a Mexican restaurant is if they have lengua and/or cabeza tacos on the menu. (And also horchata.)
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Yea I like those! Especially lengua. I pass on the tripa though. Jamaica (hibiscus) to drink imo.
I’ll eat tripa tacos, too. One time, I was at a casino buffet and ate three plates of trippa alla romana after I was shocked to find it available.
Agree, okra done right is great.
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Interesting, I’ve never seen an Italian dish with tripe in it. Still gross though!
I’ve had that in some Indian dishes and really enjoyed it so it definitely has its place imo. Bitter as fuck though.
No, they’re chewy. Kind of like calamari
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Ranch Dressing needs more hate.
And I actively avoid blew cheese bc it’s gross, but I realize that’s prolly just a me thing.
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Hmm, not what I was expecting, although I guess the snail’s foot must be pretty muscular.
Did you like it?
My Dad loves liver and onions, a taste acquired while growing up on a poor family farm where, if you butchered one of your animals, you were definitely going to use every part of it. My mom (and later my step mom as well) refused to let the stuff in the house, so it became his go to order whenever we stumbled across some hole in the wall diner that had it on the menu. He made me try it once (probably hoping that I would like it and join his efforts to have it more often), but I had basically noped out from small alone before I even tasted it.
OTOH, I am fine with pate and foie gras, although I think I’ve only had those at events where someone else has set the menu. Don’t think I’ve ever gone out of my way to purchase them.
I like asparagus fine but yeah I can see how someone wouldn’t like it. It has a distinct flavor and texture.
Thread title fixed
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i probably never had good deep fried okra. can’t get past the slime myself.
best i can describe it’s like an oyster but a very specific gamey. i thought the same thing when i tried frog legs in china once.
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I was remembering it like a cross between scallops and calamari.
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Lamb’s liver is easy to cook and fine when bloody, but don’t overcook it.
Chicken livers are delicious.
Brains also.