I love the taste of liver -- any liver. Many Americans do not.
I used to think this was a matter of different acquired tastes, but now I think people who are repelled by its taste have a broken metabolism.
The broad appeal of foods is a holistic expression of the desire to maintain metabolic homeostasis. That is, we are wired to crave foods with nutrient profiles that maintain our metabolic status quo, for better or worse.
For example, if you crave carbohydrates in every meal, it's because you've developed insulin resistance and require sugar to trigger sufficient insulin production for your body to process your food. If you are sickened by overly sweet foods and are sated by fats and protein alone, you have a proper metabolic profile and don't need any carbs to absorb nutrients.
We know that organ meats were essential foods in every single civilization, and liver is the most nutrient-dense food in existence. Disliking liver is like disliking water -- it is a sign that your metabolism has deviated from a proper human diet.
The standard American diet makes liver unappealing because liver contains very high vitamin levels that aren't masked by carbs -- that's what gives it its unique taste. If you're used to eating low-nutrient processed foods that use sugar instead of nutrients to stimulate dopamine release, consuming food that is highly nutritious for the first time will be a shock.