Sweet & bouncy (just like they are themselves), one could say, another version of a ‘gateway’ into eating offal are kidneys. They’ve appeared in pies and colluding with the devil on toast for decades, and remain canonised in a lot of British cuisine.
They appear weekly at the butchers, still attached to the carcasses, exhibiting a slash through them which is done at the abattoir to symbolise the animal’s health & timeliness of the slaughter.