Eating Moripan in Argentina

Argentina is famous for steaks, but if you get bored of slabs of beef you can always try something a little bit different.
Many visitors to Argentina have eaten a choripan, which takes its name from chorizo (sausage) and pan (bread). Less common is the moripan, which is a sandwich containing a rather more exotic filling. If you enjoy eating some of the less widely used parts of a cow, moripan might be for you.
Morcilla (blood sausage) might be enough to put most people off, but the best bit is it comes wrapped in cow intestines. Devotees swear by the combination of the bean-like blood sausage and the chewy intestine, but it might take some getting used to for the uninitiated.
If you close your eyes, the flavor is actually quite enjoyable. The toughest part of the experience is managing to cut the intestine without completely destroying the sandwich. Wearing a white t-shirt is not recommended unless you have a particular penchant for Jackson Pollock’s artwork.
Keep your eyes out for moripan at street stalls grilling meat. Eating one is certainly a culinary experience, even though it might be one you do not repeat in a hurry.

Although a nation whose cuisine is dominated by steaks and French fries may sound like heaven for meat eaters, it soon wears thin. Moripan is the perfect way to try something different in Argentina.