As a not-very-squeamish vegetarian, I admire any cuisine that uses all parts of the animals it eats, instead of just the 'choice' bits. A book that really fascinated me in this regard was Natacha du Pont de Bie's Ant Egg Soup: The Adventures of a Food Tourist in Laos.

(I'll point this post out to my brother -- he's recently discovered beef heart. I think he usually just makes sandwiches out of it the way one would normally do with steak.)