Any food in existence can be considered controversial (there are actually people out there who don't like chocolate), but tripe - you know, the edible stomach lining of pigs, cattle, sheep and the like - arguably takes the cake as the most contentious dish.
On AM on Tuesday, it was revealed to viewers that co-host and sports-reader Nicky Styris is a fervent fan of the offal, even enjoying eating it raw - a fact that was divulged by fellow co-host Lloyd Burr, despite it being shared in confidence.
The conversation arose after Styris read a report on the World Egg Throwing Championships, which were held in England over the weekend. The annual event features the titular egg-throwing as well as relays, trebuchets and Russian egg roulette, a game where two contestants smash hardboiled eggs against their heads until the raw one is found.
"On the food thing, we were talking about the Tripe and Onion Club earlier, which Nicky's dad is a member of, and apparently many, many others - who would've known?" co-host Melissa Chan-Green began.
"But a lot of people aren't happy that we're talking about the Tripe and Onion Club," she added, with Burr pitching in: "[Viewer] Mark says, 'Stop talking about it, you're bringing back traumatic childhood memories'."
Turning to Styris, Burr continued: "Can you tell us what tripe tastes like? Because you eat it raw."
Looking defeated, Styris responded: "That was said in confidence."
"Well, I'm now telling the whole country," Burr hit back. "Nicky eats raw tripe."
Tripe is classified as the edible lining from the stomachs of various farm animals, although it's most commonly sourced from cattle, pigs and sheep. Beef tripe is most often obtained from the first three of the four stomach compartments of beef cattle. It can be tough in texture and requires long cooking for tenderness.
"It's got the consistency of squid, maybe a bit squishier... I don't know, it just tastes nice. But the sauces you put with it, and how you cook it... it doesn't smell great when it's been cooked, I'll admit that, but it does taste great," Styris explained.
"My sister goes too [to Tripe and Onion Club], she loves it," she added, as Burr and Chan-Green pulled faces.
She added that she typically favours lamb tripe, which is fairly easy to find in Aotearoa.
Burr urged the audience to send in their feedback, which was later read out on-air. One viewer by the name of Hugh was less than impressed with Styris' culinary interests, branding her "one sick puppy".
Another viewer named Neville agreed with Styris however, claiming that tripe and onion was one of his favourite meals and the offal was best consumed in a "raw beef salad".
A third said they enjoyed eating tripe with steak, liver, and oyster and fish sauces.
The North Harbour Tripe and Onion Club in Auckland has been operating for over 30 years, allowing "culinary enthusiasts and food lovers" to gather and celebrate the "diverse world of tripe dishes".
Watch the video above.
