Come to think of it, we have some very tasty dises, made from… let say, not traditional meat (and no, not from Pepe) 
Pacal is a traditional dish in Hungary mainly prepared in cauldron on open fire, it is tripe stew. There are two kinds of people: those who love it and those who hate it. There is no in-between!
Lung stew is a dish made with the heart and lungs of a pig.
While on the subject of stew, rooster tes-ticle stew is worth a mention. Many swear by it while most wrinkle their noses at this characteristically Hungarian dish.
Oh, and pig feet stew! Who eats pig feet? Many people ask that question while others cannot wait for a big bowl of hot pig feet stew to be served now and again.
The hit of pig slaughterings, the onion blood cake is very tasty dish of ours. The fresh blood of a pig fried with onions resembles the taste and texture of liver, but many are horrified at the sound of it. Of course, those who do not like liver either are exponentially disgusted.
While we are at the blood subject, “véres hurka” - Sanguine Sausage" or black pudding is something you have to try while you are at it! The liver sausage is one of its variant, it made with/from… well liver. Quite nice and delicious!
And of course Kocsonya! Whitch is aspic actually. In fact, dishes containing aspic animal fragments are made in several European countries, so it is not an exclusively Hungarian dish. However, we feel like it’s ours so much, we even dedicated a festival to it!
