My understanding of tripe (beef or pork) is that it is pretty rubbery before cooking. I’m sure when you mash it up enough that doesn’t matter,but considering how many Asian carp, buffalo, catfish, and other junk fish are around, why bother with a mammal? Heck, there’s even a bounty on Asian carp, so fish processors might even make money using them.
In my case it’s the potato starch and the added sugar. If I wanted to eat potatoes I’d eat potatoes. Mostly fish paste; indeed. A punchbowl with a turd bobbing around in it is mostly punch, but it puts me off my thirst. Hell, if it were made of only fish paste and tripe I’d be all over it. I like tripe.