I'm from Berlin, Germany, and local specialities include:

- very yummy headcheeses

- Eisbein, which is the enormous boiled lower part of a pickled ham hock in all its succulent and soft glory (served with Sauerkraut of course and pea purree)

- "Berliner Schnitzel" which is basically chicken fried cow's udder

- Fricasee//Haschee made from lungs and tripe

- filled roulades and meat balls made from horse meat

- blood sauages (w/ or w/o pig's or cow's tongue) and liver sausages warm and cold

- raw ground pork with raw onions on a bun is huge in Berlin

- pork or goose schmalz with Grieben (skin crackling pieces)

Specialities from other parts of Germany:

Hessia: maggot cheese

Pommerania: lung sauage and brain sausage

Palatinate: Saumagen (filled pig's stomach)

Baden: Snailsoup (there is a snail farm near Berlin, which supplies the town)

Swabia: Tripe stew (sweet and sour)

I'm sure there a lot of other somewhat bizarre foods around in Germany...