Just looked at Field Guide to North American Truffles, c. 2007, and Truncocolumella citrina has rather distinctive yellow columella, which appears to be in the less mature specimen. I’ve typically found mostly more mature material. When it gets truly mature, the gleba will auto-deliquece, similar to Shaggy Mane mushrooms, producing a sticky, sweet, intensely flavored licorice. It is edible, and cooking lightly will probably bring the flavor out. Otherwise it is rather bland. Only when the material is somewhat liquid and nearly black in color on the inside is it, in my opinion, edible. And then, it’s probably best suited for flavoring fondue. Who wants licorice-flavored black and yellow fondue?