I grew up eating everything that was put in front of me, and liking nearly all of it, including creamed sweetbreads on toast. I never cared for calf brains and eggs, but that was a rare exception. Never tried chitterlings till I was an adult, and didn't like them boiled with greens, but I might try them deep fried someday.
I ate souse and head cheese as a kid, and still like them. I'm also fond of cornmeal mush, fried. And before you sneer, that is the polenta you pay for in nice Italian restaurants.
I never tasted scrapple till I went to visit my son in Philly. I ate it for the first time as part of a wonderful breakfast in a real blue-collar diner. I loved it.
Goetta was a late discovery too, and I'm crazy about it. I fry it crisp, and sometimes pour syrup over it. I like it as well as sausage or bacon, and even prefer it over scrapple.
There are so many delicious, nourishing foods made with the innards and scraps of animals, classics that can be found in most of the world's great cuisines, that I really feel sorry for people too squeamish to even try them.