I like kidney pie! Like chittlins though, you need to have it prepared by someone who knows how to clean them, otherwise they taste like ####. I also like liver and onions, my favorite prep of liver is 6 to 10 hour soak in salty water, pat dry, pepper heavily and grill over wood coals. mmmmmm I have a toy poodle that has the heart of a bull mastif. Grilled liver brings it out in him and he will fight for every bite. We raised our own food mostly through the 80s when I went to college and dad no longer had slave labour. We gardened, and raised animals. I still can things pretty regularly. We did not let anything go to waste, so rocky mountain oysters were usually pork, but occassionally we made our own steers. Also, if you like chicken liver, you would love rabbit liver, just pinch off the gall from it without it breaking. If it breaks, toss it as inedible.
Now, back to Ms Eonich's orginal question. Frozen pearl onions are great in additon to the afore mentioned frozen veg. Easiest way to get them for coq au vin.