As the weather turns colder and soupy things become my default, I remember that one of my favorite toppings for noodle soup is, in fact, intestines. They are not the small intestines from which chitlins are made but part of the large intestines. At Asian markets you'll find this part of the large intestines labeled as bung. Its taste is meaty and porky and, because sometimes I am at a loss to describe that ineffably "gamey" or animalistic flavor of innards, let me just say that intestines taste "offal-y." More