Panackelty with stotties
We ate raw tripe (green cows stomachs) with vinegar as kids, tongues and used pork fat as a spread on bread, don't think I'd fancy any now? My Grandad regularly boiled sheep and pigs heads and ate the brains and cheeks, tried them once yuk. I've eaten snake in China, sweetbreads (bollocks), crocodile and horseburgers in France, goat in the Middle East etc etc. I remember in Caen once the waiters didn't speak English and me little French. But I recognised pigeon on the menu and ordered that (used to shoot a lot of them, now of course banned in UK). It came covered in thin strips of raw liver, I couldn't eat it not for any other reason that raw liver seemed a health hazard.
Enjoy eels while you can, they're becoming endangered and no one knows why, the bane of my life as an angler although very rare now cos the Cockneys have scoffed them all?