Since the last round seems to be concluded, I am opening up the next one early. Thanks to eastshores for handing over the honour of hosting this one to me.
While following the "What did you have for dinner"-thread, I did notice that we have lots of great photos and recipes of all kinds of prime cuts of meat, poultry and game. One thing seems to be lacking though... The nasty bits. All the stuff that makes up great peasant cuisines and later got elevated to high culinary status.
So, I present to you the challenge for May:
Hearts, livers, kidneys, tripe, chitterlings, sweetbreads, brains - whatever strikes your fancy. Personally, I'd be particularly interested in seeing what your local or heritage cuisine makes of it, but do not take that as a limitation. Let us explore what we can make out of these underappreciated parts!
Now, just let me find my Chairman Kaga outfit and adopt his mangled french: