I've never got on with the flavour of kidneys, but I'll eat pretty much anything else. Staying true to my roots, haggis is an incredibly tasty dish, and it's probably a good thing that you can only get it where I live around January! It has pretty much everything in it - even the lights if properly prepared.

There are all sorts of tasty type of liver out there - goose is probably my favourite, although I tend to avoid foie gras, as it seems unnecessary. A good (normally raised) goose liver is a thing of beauty in itself.

Brain isn't unpleasant, but old fashioned brawn is a little much for me.

Tripe needs to be well prepared. You do get some awful stuff, but I've had some memorable fish and tripe dishes in Spain, as well as some decent andouillette.