There are still plenty of regional foods that I haven’t had the opportunity to try, yet. Like ployes in Maine, boiled dinners in New England, ya-ka-mein and maque choux in Louisiana, jibarito in Chicago, downstate chowder in Illinois, chicken booyah in Wisconsin, cashew chicken around Springfield, MO and cudighi in the UP. No doubt there are many more.
It is doubtful I will ever try brain sandwiches in St. Louis and chitlins in the South.
I have smelled chitlins cooking as a kid growing up in NC, and I was always amazed that someone would eat anything so offensive-smelling. I may be a traitor to my culture but can say you are wise to avoid them.