I think it's just a case overcoming the instinctive "that can't be right" reaction
When my step-edaughter was about six we made bread and butter pudding which she thought was okay until she asked what it was. On being told she started crying and refused to eat it.

She's now 19 and gets reminded of this fairly often.
(Cave Duck, Fri 27 Aug 2010, 16:27, 2 replies, latest was 16 years ago)

I don't hold with that attitude
as long as the flavour and texture of something is good I don't care what it is.
( Vipros. clever got me this far, then tricky got me in, Fri 27 Aug 2010, 16:30, Reply)

I'm certain most 'I don't like offal' people
are objecting to the idea rather than the food itself.
( Monty Boyce, My cheese game is strong, Fri 27 Aug 2010, 16:32, Reply)

I concur
I know I don't much like kidney or calf/lamb's liver from experience, but as I've said before I'd happily stuff a goose to death myself to eat foie gras
( Vipros. clever got me this far, then tricky got me in, Fri 27 Aug 2010, 16:36, Reply)

It's the fowl "stuffing" you do to create Chicken Kiev that worries me.

(Cave Duck, Fri 27 Aug 2010, 16:43, Reply)

Devilled kidneys I like
and I've had some lovely calf's liver too - but badly prepared these things can be revolting.
( Monty Boyce, My cheese game is strong, Fri 27 Aug 2010, 16:44, Reply)