As for the Topic of the Day...
I had "sweetbreads" at Victoria & Albert's down in Disneyworld. Pretty good.
Closer to home, Filipino cuisine is quite infamous for it's "chocolate pudding", dinuguan - which has no chocolate in it at all. It's just very brown, almost to the point of being black. It's basically composed of every part of the pig that people don't normally eat: tripe, ears, sometimes the feet. And the blood - which, when cooked gives it its namesake color.
I've actually never had it. Growing up, there were many times when I saw my parents making big pots of it for parties. Unfortunately, the first step in the preparation was boiling the tripe for a few hours. -Usually starting early in the morning. Needless to say, the smell of tripe is not something pleasant to wake up to - and sometimes the smell was what would wake me up.
However...
I have had some "interesting" things in Vietnamese food - mainly in pho - triple, tendon, etc.
Oh - and I've always been a fan of beef liver and chicken livers. However, chicken gizzards and chicken hearts... YUCK!!!!