I grew up in the Southern US. My father was very, very poor when he grew up and every single piece of a pig and cow was consumed. Occasionally when I was a child, we had a few of these. He was particularly partial to liver and onions, which I never liked, but we had once a month or so. We ate frequently chicken hearts, livers, and gizzards. He also liked 'chitlins', which we ate plenty off, but I don't like either. He also made souse meat, I think it's called head cheese in most places. This I like grilled. :smirk: He also really like blood sausage, what non-Southerners would call black pudding. This makes me gag to think of it, so I only tried it once when I was very young.
I don't have any recipes, sorry. But often he cooked these things like a roast in a big pot in the oven or on the stove. He made a gravy and we had rice. Chicken livers, gizzards, and hearts were usually fried but also we had a gravy and rice. Souse meat is good for sandwiches with some mayo or mustard.
Chitlins will take a post in and of itself.
Wish I could be more help.