Oh gods, you’ve got me slavering now. Will have to pop down to butcher and get some kidneys for lunch (he keeps them for me). Liver and bacon with mash is a staple here, will do it with colcannon next time. While it ain’t offal, another overlooked dish is oxtail. Cooked very slowly the day before eating, left to cool, spoon the excess fat off the top then liquidise the cooking liquor for the best gravy ever. Just so much taste. Dead messy but that part of the fun!