Frankly speaking, the content of this question is not in line with the facts. I don't know about other European and American countries, but at least in France, the largest gourmet country in the West, they not only eat pig offal, but also eat in a variety of ways. Including pate de foie, andouillette, andouille and all kinds of dishes made from pig offal. Therefore, it is a complete misunderstanding that Europeans and Americans don't eat pig offal, or it is the situation of individual countries to summarize the overall situation in Europe and America.

a famous French product-andouillette)

The reason why westerners eat water is actually the same as that of China, because meat products are in short supply in history, and the meat of better parts of pigs and cattle that have just been slaughtered is enjoyed by nobles and rich people. Therefore, entrails and water have become delicious food for the poor to satisfy their hunger. According to French history books, there was a triple shop near the butcher shop in Paris in the middle ages (triple is the general name of visceral food), which specialized in selling baked and cooked visceral food and was very popular among ordinary citizens.

Does this phenomenon remind people of the origin of several famous snacks (stewed, fried liver and fried belly) in Beijing? Later, these snacks used by civilians to satisfy their cravings later became the representatives of Beijing snacks, and the situation in France was similar. Therefore, visceral food has a history in France. Even today, some visceral foods are still loved by some people because of their raw materials or processing procedures, and their prices are higher than the meat itself. France also has a series of TV programs that teach viewers to make delicious food with internal organs, head, tongue and tail, which shows the French people's love for this kind of food.

white vinegar pork liver mashed potatoes

As for some answers, it is also unrealistic to say that Europeans gave up eating pork offal because of the high price of spices before the new air route was opened. Indeed, the spices of oriental specialties such as star anise and pepper were indeed very expensive in medieval Europe because of the joint monopoly of Italian-Arab businessmen. But western Europeans also have their own ways to get rid of the smell. For example, many herbs, onions, garlic and moutard are added to the cooking to taste, and white wine is used to neutralize the taste. However, with the influx of non-Western food, products such as Chinese prickly ash, cumin, pepper and so on are increasingly used by the French to cook pig viscera food.

Fried onion with pork loin

In short, from the fact that French and China, two gourmet countries, don't taboo internal organs in the choice of ingredients, it can be seen that the law that all rivers run into a sea, and tolerance is great is also applicable in eating.