Warning: semi-graphic content do not read if you love horses!

Horse intestines have a variety of textures--chewy, squishy, tough, tender...it all depends upon what part of the intestine you are eating and how it was prepared. The flavor is a little gamey but not bad

As for the white blood sausage...I was so puzzled when my student told me what they were that I asked her repeatedly to explain how they were made. What she told me is that when left for a certain amount of time, horse blood separates: red and white. The white portion is then put into a cleaned out portion of the intestines and boiled or steamed (I'm unsure which she meant). It has a smooth, gelatinous texture and a mild flavor. The most difficult thing about eating WB sausage is the fact that it is what it is.

Eating unusual foods is part of life when you live in a foreign country. At home I can cook what I want (provided I can come up with the ingredients) when I go to someone's home I need to eat what they serve me or risk offending them.

I haven't come across any desserts here that are genuinely Mongolian, however they have adopted some things from other countries. There is now an abundance of hard candy in Mongolia, and people here will often serve store-bought cakes (perhaps brought from the capital or Russia a week before) for special occasions. I am dreaming of the day that someone learns to make a moist chocolate cake with good frosting. In the meantime, cake, for me, is something that nightmares are made of.