I know that a lot of high end / fine dining chefs use pumps and filters a lot in their cooking (heart, liver, kidneys, lungs, etc) but I find them objectionable and don't like the taste so leave them on the side of the plate. A lot of people I talk to (including real foodies) agree that they should be left well alone. I have no problems with them in haggis or pate and don't even want to think what's in sausages, but on their own they are disgusting to me.

What do others think?

Thought you were talking about fish ponds.

I like sweetbreads.That's about it as far as offal goes.

I don't like meat with tubes in it. It's a bad memory from school dinners.

Me too!

I like liver - especially liver & bacon or chicken liver stir fried with 5-spice.
Kidney I only like in a steak 'n kidney pie.
Hearts I sometimes braise stuffed with sage 'n onion, though it is a bit tough.

Otherwise - yeah nice in haggis & faggots but not really tried anything else.