As a senior citizen, I would still classify that stroganoff as betrayal. 
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Add me to that list – Over 40 years ago, I briefly worked on my uncle’s oyster dredge. It was great tasting some of the fresh cold oysters straight from the Chesapeake Bay (area).
Oh and make that 100% raw – never had one cooked.
I never had an issue or problem – I do enjoy them (a bit more) with a dot of hot sauce.
Tripe used to be readily on sale at butchers when I was young. There used to be a chain of shops that also sold it, along with other weird and wonderful bits, like cowheel. Company was called UCP (United Cattle Products) and most towns here in the northwest had a branch. I have eaten it but have never developed a taste for it - possibly because at home it was always served in the traditional way for here - cold and drenched in malt vinegar, with salad.
Our Hannaford market often has it, Rumba brand (which also does beef kidney, liver, and heart), but I’ve never tried making it on my own. I’ve liked the version I get at dim sum that is very gingery and the one I had in Florence, braised in tomato sauce. I’m not sure I’d enjoy just vinegar as a flavor though. If I recall correctly, grandma would have to air the house well after prepping!
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Re: shark fin - not something I’d seek out. No reason to go after an animal for just one prized part, IMHO.
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Yeah, I think if the rest of the shark were used, I’d probably feel differently about shark fin soup. I’ve often wondered why they just fin the shark and not harvest more of it. I mean, I see shark steaks in the fish case. Might it be a different kind of shark?
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Yeah, I’ve read it is a variety, but one that can include mako, which is what I’d seen when shark was available in the supermarkets. But, I haven’t seen shark steaks available in my Boston suburbs since the late 90s (not that I’ve really gone looking, either).
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I thought the addition of shark fin was a textural thing. I’ve had shark fin soup (at a wedding banquet) and it tasted like a “regular” seafood soup to me.
I’d never eat cat milk cheese.
Is that a thing where you live?
No and I’d still never eat.
Seems rather niche-y.
My mother used to make an Italian dish that she called “Spetzi”. Chicken gizzards, hot cherry peppers, a ladle or two of homemade spaghetti sauce and I don’t know what else. Maybe it was good but I wouldn’t touch it. I see now that her name for it was probably derived from the Italian word “speziato”. Her appliance repairman was a family friend who never charged for a service call. The only form of payment he would accept from my mother was a freshly made batch of her Spetzi.
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I like chopped up gizzard in my Thanksgiving gravy, but that’s it. My mother loved them.
That’s what my mom did as well. It really added to the flavor, but she musta cooked the hell outta them or diced them very finely, bc there was no unpleasant chewiness.
