Seeing the thread on food fashions has made me think about offal as it is making a bit of a comeback. Personally I love liver..............lambs or calves for eating (occasionally chicken), chicken or pigs for pate. Oh.....and I love fois gras *ducks.......no pun intended!* I also love kidneys either sauteed, devilled, on toast of my favourite, steak and kidney. Sweetbreads tick my boxes and I love *** and haggis, yet won't eat lights, heart or tripe on their own. My grandad's favourite was brains on toast but I really couldn't stomach that one (again, no pun intended). I'm also pretty positive I could not do pig's trotters, but tongue and oxtail is lovely! I have, however, eaten tripe in China, not knowing it was tripe, and it was delicious! What are others' views on offal?