More offal, tripe, chitterlings and pigs’ tails and ears are appearing on the menus of gastropubs in the UK to cater to a new breed of adventurous eaters.

The BBC’s Ramona Andrews reports that we’re embracing more interesting food textures in the UK.

British consumers have traditionally turned their backs on textured foods, and instead embrace softer-feeling food.

In other parts of the world, such as China, foods are enjoyed for their textural pleasure.

Chinese food expert, and author of Shark’s Fin and Sichuan Pepper, Fuchsia Dunlop says texture is the “last frontier for Westerners learning to appreciate Chinese food”.

Gristly, gelatinous, bony textures, say in pig’s ears or bird’s feet, are shunned in the UK.

Meanwhile, many of the UK’s unpopular pork cuts, such as offal or trotters are exported to China in large quantities. In May 2012 a £50m trade deal was agreed to export British pork to China.