Mountain oysters = calf fries = young bull nads when sliced and fried in the Oklahoma/Texas style have just a very rich meaty flavor and a tender/crispy meaty texture. They need to be fresh out of the Fry Daddy, I would think, or they'd taste "greasy." I wouldn't try them boiled on a fifty-dollar bet, and I don't think I could eat them if I had to slice them up first. (Beer in abundance might help...)
I'm working up the courage to try
tripas, which apparently is cow udder. Various other Mexican meat by-products, like
chicharrones and
menudo, can be pretty tasty if you know and trust the cook.
Barbacoa, or the meat scraped off a cow head, is one of Nature's six most devine meals, except that I have to take extra Lipitor for my cholesterol if I even think about eating it too much.