Tripe tastes (if that's the right word) like a bath sponge in white sauce to me. Can't face it.
I'll yum down native oysters from Ireland (Ostrea edulis) or France (and I'm sure Whitstable if I were in Kent), but the Pacific oysters (Magallana gigas) that are now farmed all over the place go down fine but come up, along with the raging headache and writhing belly of food poisoning, six hours later. My sister's the same.