I’m actually a fan of those parts. It's the odd bits that offer such great textures and tastes. Saute me up some gizzards (just a splash of soy, lots of green onions and a drizzle of sesame oil). Trotters and tails? Yes, please (they do wonders for soups). And don’t get me started on my love for pig face (sisig is one of my all-time favourite Filipino dishes and consists of a sizzling plate of sliced pig ears, jowls and other random head pieces).
But then there's tripe. My arch nemesis. I can't stand it. But I'm willing to give it another try. I might even try McLagan's minted tripe and pea salad.