I hate liver - unless it is Whitetail or Mule Deer, Moose or Elk- it must be sliced VERY thin 1/8" to 3/16" at the most, fried in a very hot pan with olive oil or peanut or bear oil, turned in seconds, then onto the other plate - OOhh, Yummy!
You can keep that crap in the grocery store - unless I was VERY hungry, bought in a chunk of course and re-sliced it myself.

Haven't had kidney for years, nor heart - only game hearts.
Never had tripe or lungs - except for haggis, of course.

Today, with my kids - OH NO - not organ meat! When young, they also ate deer, elk and moose liver, but not today - it's not good for you, did you know? I didn't.

I love turkey gizzard and liver boiled (for hours until tender) then chopped and added to the gravy for the family Christmas supper - I miss that.