If you have a chance, try "sweet breads" (thymus gland of the cow) at an Argentine steakhouse. They are called "mollejas". Delicious and light-tasting.

Pic here:

http://www.asadoargentina.com/veal-sweetbreads-mollejas-de-ternera/

Blood sausage - it is sweet and soft and very friendly! It cooks very easily, just like a regular sausage, (put it on the oven for 15-20 minutes) I would class it as offal, but you would be fooled into thinking that it was not.

It is called boudin noir in France and black pudding in the UK. Here is some more info on blood sausages around the world, they turn up in practically every country's cuisine.

Seems a shame to waste all that blood....

Heart ground up (food processor) with ground beef makes good hamburgers.

For some reason, chicken livers at Whole Foods are the cheapest meat in the entire store. I wrap each one in a strip of bacon, pin it together with a toothpick, then broil a pan full.

I found the recipe on http://www.paleonu.com/panu-weblog/2009/11/13/what-i-eat.html#comment6598048 .

Kurt et al,Regarding the GF Beef tongue: Once you get over the fact that it is one giant @$$ tongue, throw it in a crock pot with the liquid of your choice. I went with tomatos and chilis + seasoning. Leave it in there on low all day. When you pull it out, slice off the outer membrane of the tongue and discard it. After that, take two forks and shred the meat. It is indistinguishable from a regular roast and costs about half the price.

I made this when my grandkids were here, and nobody complained about the "beef tacos" we ate for dinner!

(Liver) pate. I am still trying to figure out how to make it myself, but store or restaurant bought ones are very good! You might be able to find some other delicacies like liver moose, head cheese, etc.

Organ meat is a different taste. I theorize that it is in our genes to reject new tastes as a defense mechanism against poisonous plants, etc. Most hunter gatherers would eat the same food their entire life. The way to "hack" this is to keep eating the new food until it tastes good. You probably want to eat it in as small as portions as you can until it wins you over. Mixing it in as a mystery meat with something else is one thing to try.

I will second the beef togue as an easy organ meat, although I don't think there is a nutritional motivation there besides the fact that it comes with enough fat for your meal. I have been able to find lamb's head at a muslim food store- the eyes and brain are excellent. This may not be "friendly" if you have an issue with looking at a dead lamb's head or cracking open its skull (not easy) to obtain the brains.

Nutritionally, liver is probably the most important organ. Eat pate, then try chicken livers- they are very mild.

Foie gras was the first offal I ever ate. It's like if liver naturally tasted really really really good. Most liver doesn't taste like foie gras, but it opened my mind to the possibilities.

I think it's worth going to a really good restaurant to have your first of any offal because it shows you what a seasoned cook can make out of it. If I hadn't first tasted kidneys at a good restaurant called Palo Santo where they just know how to make them delicious, I wouldn't have known they could taste that way because my first efforts were well...awful.

If you want to know other NY restaurants that serve this stuff, let me know. Off the top of my head there is Yakitori Totto for chicken offal, The Vanderbilt for blood sausage, Momofuku for head and tendons. If you want foie gras everyone should go to Telepan since the vegans are protesting their foie gras on Saturday. The offal in Chinatown is delicious, but I often question their sources. Grand Sichuan has great tripe and Xi'an Restaurant has great lamb face. If you splurge go to Babbo....they even have testicles and it's Mario Batali's restaurant, so it's all good.

When I was a child I just didn't eat much food with flavor, so it's taken my some time to adjust to the strong mineral flavor of some offal. Admittedly, when I make liver it's a spicy thai preparation that mutes lots of that with spicy and acidic flavors. I don't use a recipe, just cook it in coconut oil or cream with shallots/garlic, various chilis, ginger, basil/mint, and lime/tamarind juice.

I'm also a big fan of a blood sausage. You can't go wrong as long as the sausage maker is good. If you like Mexican food, tongue tacos are an obvious and delicious choice despite not being paleo. Sometimes I order them and bring them home and take off the shell and dump it into nori, which is pretty delicious. Get Fresh Table and Market has them made from grassfed beef, which is fairly unusual.

I mince beef liver and add it to ground beef for meat loaf --if I do it 1/3 liver to 2/3 ground beef my family eats it up and asks for more.

I have found that beef heart just tastes like a strong meat flavor. It makes a nice chili.

The drawback to the blood sausage that is mentioned here several times is that it contains lots of wheat flour (or, alternatively, ground oatmeal) to hold it together. Not exactly paleo.

I really adore tongue.

If you don't want it to look like what it is, Plunge the tongue into boiling water and cook for eight minutes. Drain immediately and remove the skin and root.

Now you have what to my taste is a large, cheap, dense piece of steak. Do with it what you will...

======= I also love this recipe for Lengua. http://allrecipes.com//Recipe/lengua-beef-tongue/Detail.aspx

I know this is a late entry, but I'm flipping through paleohacks for recipe ideas, and I'm feeling inspired. AND HUNGRY!