Liver and bacon together is revolting. I just cannot understand people putting the two together.
Ox liver makes the most wonderful casserole, with lots of onions and a rich gravy. Cook it slowly for a couple of hours and it's wonderful. My daughters won't touch the liver, so I cook steak in with it sometimes, and they love the gravy with their steak mash and gravy.
Lambs liver, floured and lightly fried (NEVER grilled) is melt in the mouth with plenty of fried onions and mushrooms.
Lamb's kidneys - devilled and on toast are simply divine. Even floured and fried as with lambs liver, they are delicious.
I would never eat pig's liver because the texture is "spongy". I don't know what it tastes like because of the texture putting me off.
Other than the above, I don't eat other offal. When I worked in the butcher's shop for 12 years, I refused point blank to handle tripe, sweetbreads and lungs (can't remember what they were called off hand).
Ohhh but as as born-Scot, I absolutely adore haggis!