Liver and Onion, anchovies, chunchullo, whitebait, blood and tongue sausage… generally these fall in two categories:

• Food that has a particularly strong flavor that clashes with what people are used to, and
• Food that is made from the parts of an animal that is not “meat” and therefore has an unfamiliar texture.

They’re wrong on all accounts - taste is acquired, and people should at least try food out of their comfort zone - but considering that it took 20 years for me to even consider trying shrimp (which still isn’t my first choice, but I like it now) I can understand.