for pork liver you can try making a dry braunschwieger recipe, our local brand sausage producer has a great braunschwieger that i can eat and the texture is more dry than slimy. that's the only way i like it (i think they use more pork meat and dry milk solids in it to give it that texture). i've found others at the store and tried many of them but i haven't found any comparable or what i consider edible.
as a funny aside, i find the phrase "Nose to tail eating" brings to mind other images than what is likely intended...
we've never much been into organ meats here as we don't raise our own animals or slaughter. liver was something my Dad would have Mom make when i was a kid, and i'd eat a few bites of it because it was ok, but it's not my favorite food and i'm very picky about it. smothered in fried onions and it has to not be overcooked or gristly. not worth for me to cook since about three bites is my limit.
many years ago i made the mistake of trying to make a liver soup which was rather horrid and i never would make that mistake again. tomatoes and liver is just not a good combination of flavors. no matter what i tried to add to it to make it edible didn't improve it so i ended up with this big pot of food that i had to throw out. i have this thing about not ever wasting food if i can help it - this was my prime example of something i'd not even feed to the dogs or the worms. it was that bad. oh, and to make it even worse i burned some of it on the bottom of the pan. lol
The only organ meat we do is the yummy parts of a turkey--fight for the heart around here and we will do some fried tongue IF it is seasoned well. Probably should be trying more, but a lot of the textures are what gets me and the girls.