It is kind of funny in that many of the cuts or organs that we think of as exotic or trash are exactly the same ones that the old timers found to be the best or delicasies (SP)
Tounge, liver and heart are three that come to mind right away for me. I grew up in a pretty deversified area as far as ethnic backgrounds went and many of my freinds grandparents were the old timers that "came over on the boat". It seems that some of these speciality cuts are very special for holiday celebrations and events. There are many European cultures that have developed great ways to prepare these cuts. Pierogie fillings have always been one of my favorites, maybe because a little meat would go a long ways when served in this manor and these were pretty abundant when I was young.
Liver, for some reason, always made the old timers eyes light up like it was some kind of treat. (Damned if I know why!, I will eat it, but I don't have cravings for it) Actually if liver is floured, fried crisp in bacon grease, served with grilled onions and covered in gravy, it ain't bad (but what a waste of flour, bacon grease, onions and gravy
) Although, I do love a good liver sausage.
And depending on how the liver is prepared, it can be one of those good pierogie fillings
Tounge and heart, are in my opinion, better tasting from the start than liver, so any end product already has a head start in comparison. Again these are smaller cuts so it seems that most dishes tend to use them as a filler in something else. Heart or tounge tacos/burritos are most excellent! As are the pierogies of my younger years. I have eaten both as a main dish sliced and on a plate.
Folks can be funny about the foods they eat. Some might not admit that they eat the stuff that they do or offer others a sample for fear of a bad reaction or being ridiculed. But trust me, with the exceptions of some foods being really spicey hot or pickeled Herring and the like, almost all food that I have been offered as "Try it, it's good" has turned out to be at least edible, if not good to great!
found this while searching for recipeshttp://www.westonaprice.org/foodfeatures/liver.html