Haven’t you ever heard of Head Cheese? Delicious.
Both Anthony Boudain and (especially) Andrew Zimmern have done segments on their respective programs featuring restaurants and individuals using the lesser known parts of pigs, cows, even fish.
There was one place where they did Goats Head Stew and it was praised as being really delicious.
And most of Bourdain’s features on fish in various cultures normally show an entire fish being served, head included, with the eyeball being presented to the guest as a special delicacy.
And there are numerous current chefs who are strong proponents of “nose to tail” cuisine.
Fergus Henderson in England is one and in Calif. there is Chris Cosentino.
As a matter of fact, most nationalities and cultures are far less squeamish about eating ALL of the animal than we spoiled folks in North America.