Umm... ok. Here you go! To me, pork offal isn't too far off from beef in flavour so you can definitely blend with beef products if you wanted.

Liver! Grind up and add to meatballs or burgers. Fried with onions and bacon - for a milder flavour you can soak in milk for an hour or so. Chopped - Onion, hardboiled egg. Saute the onions until caramelized. Saute or broil the liver until just done. Put the liver and onions in a food processor, and pulse until coarse. Salt and pepper. Dice the eggs and fold in.

Heart! Pan sear or grill to medium rare, so it doesn't get tough, and just eat with a garlic and parsley compound butter or make a puree with garlic and parsley and top. Make a nice stew and add pieces of it in. Same thing with the liver - grind and add to meatballs or burgers.

Tongue! Tacos de Lengua OR do a long and slow braise, peel, then chop and use in other things.

Kidney! This is from one of my cookbooks:

Deviled Kidneys

• 2 pig kidneys
• 1 tablespoon of fat-
• 1/2 cup of red wine-
• 1 tablespoon red wine or sherry vinegar-
• 1 teaspoon cranberry sauce-
• 1/4 teaspoon cayenne pepper, or to taste
• 1 tablespoon mustard-
• 1 tablespoon heavy cream-
• Salt and pepper to taste-
• Chopped parsley, to garnish-

To prep the kidneys: Cut kidneys in half and carefully remove the gristly white centers with a paring knife. For pig's kidneys, cut into bite-size chunks, approximately 1-inch across.

Heat a little fat in a frying pat and add the kidneys, sauteing for just a brief minute to brown. Add the sherry and let it bubble for 30 seconds. Add the vinegar and simmer for 10 to 20 seconds.

Add the jelly, mustard, and cayenne pepper, stirring the kidneys to mix all of the elements together. Add the Worcestershire sauce, and let the liquid simmer for 20 seconds until it is slightly reduced. Taste for balance. Depending on your taste for kidneys, you may want to add more sour or spicy elements.

Finish by taking the pan off the heat and adding in the heavy cream, stirring to mix.

Serve with rice