I am not a fan of tripe either. I remember having it as a child and memories aren’t favourable.
However, when we lived in China, a birthday dish in the area we lived was stir fried/braised tripe with whole green chillies. It was quite tasty and a good accompaniment for a beer. Light flavoured chinese beer based on malted rice (Píjiǔ/啤酒) was needed as the chillies used were those which were mild, but built up a little spice when more and more are consumed.
Organ meats for me. Growing up in the 50s/60s Dad would cook lambs fry and bacon once a week on the weekend because it was “good for us”. He did make a pretty good gravy to try and disguise the texture and taste of the liver but I remember it to this day. Kidneys and brains were (rare) treats also
