Caldo avá
caldo avá (avá = «hombre, indígena»)
A broth of beef offal for cold days: a communal dish served piping hot with cassava.
What it is
Caldo avá, or puchero avá, is a soup made by boiling beef offal: above all tripe, omasum, large intestine and small intestine, with onion, spring onion, peppers, hot peppers and parsley. The offal is cleaned thoroughly and boiled with plenty of water and the vegetables until tender. Its name combines “caldo” with avá, which in Guaraní means “man” and by extension “indigenous person”, so it is “the men’s broth”. It is a winter dish that must be served very hot, accompanied by cassava, and a good example of festive, communal food.
Ingredients
History
In remote times, according to culinary tradition, broth was the only way to eat beef offal. In Paraguay edible innards are called “churas”, an adaptation of “achuras”.
Did you know…?
It has a “cousin” from the same family in Misiones: batiburrillo, an offal stew brought by a Basque immigrant.
When
Winter and communal gatherings.
Where
In homes and communal meals across the country.
Researched and reviewed in September 2026 with 2 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.