Originally posted by: Winged Dancer
The original Morcilla is basically blood, coagulated so that it becomes a cake of sorts. It's not so bad.

Here, intestines, stomach, etc, is called Pancita.... which literally means "tummy". Mexican also eat the meat behind the head, under the chin, around the legs... er, almost everywhere. I don't think there's any animal-part we don't use. Like criadillas - if you are ever offered criadillas, be wary. That's horse's testicles what you're about to eat.

Truthfully, I love my country's food - is the best. But I can't eat all of the things I mentioned above.
Coagulated pig blood is pretty popular in China too. Unlike you guys, we just call it pig blood. I never liked that stuff though. Pig intestines, on the other hand, I've always loved. The taste is unparalleled.