Is the universe trying to tell us something about animal intestines? Last week the No Reservations Vienna episode had us weirdly intrigued by the literally sphincter-like dish Tony Bourdain chowed down on in Purbach (don't know what we're talking about? It comes at the end of this segment. We'll wait.) and now the Daily News has pointed us towards another variation on the intestine that has us curious, if queasy. Why so? How about this line: "I realized after a few bites that the chalky, grainy substance was the cow's last meal before it was slaughtered."

That is the author describing the chinchulini (also known as chinchulín, also known as cow intestines) at the Queens Argentinian restaurant La Porteña. And unlike your usual intestine preparations, this one is pretty basic. Just take some cow intestine, boil it, grill it and serve it with lemon wedges. "It's an acquired taste," according to the owner.

Though intestines are a staple of many world diets, like many innards it isn't a common feature on American tables. And while we suspect that won't be changing anytime soon—did we mention that, according to the News, "the taste lingers on your tongue and ironically, in your stomach."—we're suddenly curious to give the $6.95 dish a shot. But then again we'll try almost anything once. What about you? Would you try something whose most prominent flavor is a "dry, flaky interior substance that looked like finely ground canned tuna?"