Have you ever looked at a food and immediately thought, “Nope, I could never eat that!” Maybe steak is one of your favorite meals, but beef tongue makes you uncomfortable. Or perhaps you enjoy liver but would never touch pig feet. Food preferences can be incredibly personal, and something considered a delicacy in one culture can seem completely unappetizing to someone else.

Beef, chicken gizzards, pig feet, and liver all have loyal fans around the world. Gizzards are known for their firm, chewy texture, while slowly cooked pig feet become soft and gelatinous because of their collagen. Liver is especially nutrient-dense, containing vitamin A, B12, and iron, although its strong flavor makes it a love-it-or-hate-it food for many people.

Then there’s beef tongue and oxtail—two foods that can sound strange until you actually see how they’re prepared. Beef tongue becomes surprisingly tender after slow cooking and is popular in tacos and sandwiches. Oxtail is prized for its rich flavor and is commonly used in soups and stews, where its connective tissue creates a thick, flavorful broth. And despite the name, modern oxtail usually comes from cattle, not necessarily an ox.

At the end of the day, you don’t have to eat anything you dislike. But these foods show how different cultures have learned to turn almost every part of an animal into something delicious. So forget what sounds strange—be honest: which one would you absolutely refuse to eat, no matter how it was prepared?