Don't know, but I love tripe. One of my favorite culinary memories from my first trip to Paris.
Haven't been to Scotland, but when I do go you can be sure I will visit the Islay distillers.

No need for marking.
I make mine with chopped walnuts, diced pears, raisins, and dried cranberries.
She makes hers with giblets.

Also, since I make the turkey, my stuffing is the one that goes in the bird.

yikes! How do you mark the dish?!

No liver and onions (although I will cook it for others).

In fact, every Thanksgiving we have two stuffings, Mrs. Eudaimonia makes one with the giblets, and I make one without them.

my mother, bless her heart, was a lover of fried liver and onions...and although I miss her mightily, I will never have to smell that smell again...ever

More to the point though, I am a minarchist, not an anarchist.
If the ban on lung meat as food has to do with sanitary conditions which technology can handle, then scrap the ban.
However, if the ban is to keep lung-borne illnesses from crossing into the human population via ingestion, then perhaps the ban isn't such a bad idea.

Either way, you will not see me eating lungs, period.
Italian cuisine has suffrito - their way of turning organ meat into "food".
No way.
No how.
Uh-uh.
Ain't gonna f'in do it.

I love good single malt scotch.
In fact, the only thing bad I have to say about it is that it is probably squarely to blame for the original idea of haggis.

no to haggis, yes to men in kilts ;)