I grew up eating organs, from brains to kidneys, liver, tripe, sweetbread, and even testicles. Lungs used to be common, but not anymore when I was a kid, so I don't think I've ever eaten them. Intestines don't seem to be something in the recent culinary repertoire of my elders, but I've eaten them in China many times.

I don't even consider blood sausages in the organ category, for me it's that much of a normal thing to eat.

Today I still eat all of the things in the first list, occasionally, except for brains and testicles, because I've developed a distaste for their too smooth, too soft texture (at least that's how I rationalize it).

In the case of brains and adjacent tissues, it's also because after the mad sheep and the mad cow debacles, I just don't think it's worth the risk.