Years ago, I worked in a rather fancy restaurant that did farm-to-table cooking, including lots of in-house butchering. I was only there a few months, but I got to have little tastes of all the things. Lamb's heart tartare stands out, along with different kinds of sausages including head-cheese - the chef would wax poetic about the inclusion of "squeaky bits". He also did something amazing with pig's ears, either sous-vide or just a braise so long and slow it nearly melted; that was fantastic. Other than meat, there were pickled mustard seeds (lovely caviar-like pop of flavor!), fancy cheeses, some new-to-me veg like watermelon radish and sunflower sprouts. At a different restaurant job, I did try "rocky mountain oysters". Wasn't impressed, but I would give them another chance.
OH! While in culinary school, my classmate from Ecuador brought in two cuy, or guinea pigs, to roast. I gave it a good try, but I think it needed a more acidic condiment to work well. The bit I tasted was greasy, like... an oddly fishy ham? Would try again if opportunity presented.
I've tried chicken feet, but nibbling on little bones seems so tedious that I'd rather throw them and the same birds' wings into the soup pot.
Once, after a working at a food vendor trade show, I got to take home a lot of random/rare produce from a display, including the best fruit I have ever eaten. Fortunately it bore a sticker identifying it as a white sapote. Imagine all the rich silkiness of an avocado with the sweet flavor of a very ripe pear. Magical. Never seen one again.
In my pantry now, I have a jar of teeny-tiny shrimp, fried and seasoned to use as a snack or topping, and pork floss, used basically the same. I like to pick out slightly out-there things at Asian groceries, though I genuinely can't eat hot peppers, so that's limiting.
A lot of foraged mushrooms seem like alien life-forms: giant puffball, anyone?
