Every item listed here on Henry VIII's feast menu is something I would try (and probably like). I have no problem with internal animal organs at all and don't understand why people are squeamish about them. Whenever I cook a whole turkey at home, I always call dibs on the bag of giblets in the bird cavity. If I'm the one cooking the turkey, I'll push them to the very back of the cavity (removing them from the bag of course) and then add the stuffing. Then, when removing the stuffing after cooking, I'll scoop those giblets out the the back and reserve them for my own plate. I never get competition for those except the family dog.
The description of black pudding was interesting (and I'd try that as well). People in America think of pudding as a sugary sweet smooth dessert as that promoted by Bill Cosby for Jello Pudding. But the British would call that custard. Their pudding is typically meat based and cooked like a sausage. It could even function as a main dish as opposed to a dessert, depending on what ingredients are used, such as the steak and kidney pudding with rich Guinness gravy pictured below.
This looks really good.
