Ah, Larousse Gastronomique; the eating man's pornography!
I relish the inner organs of beasts and fowls - so there's nowt wrong with tripe of any sort in my book. For sheer gaminess, try anduillettes - a sort of garlicky chitterling made of pigs' bowels. Whack 'em on the barbie and there's a definite faecal smell to begin with (like the urine tang of fresh pig's kidney), but the taste...wow! Black pudding/bourdin is also fit for the gods (with a dollop of mayonnaise or salad cream for preference), as is ox cheek, pigs' trotters (oh so sticky!), sweetbreads (and no, they're not the bollocks - merely the thymus and pancreas), lambs' tongues with caper sauce, brawn...
Then there's the fishy stuff - Bombay duck (dried bummaloe fish, like biltong that's been kept too long in a tart's drawers), gentleman's relish/anchovy paste, with scrambled egg...
...and cheese; ripe Stilton, brie that reeks of ammonia, salty Cheddar, Roquefort, lumps of Parmesan...
Yup, I love stinky food!