The Caldo Avá, a traditional Paraguayan dish, combines beef organ meats with onion, locotes, tomato, garlic, oregano, and parsley in a slow cooking process that enhances flavors. Ideal to enjoy on cool days, it takes some time but offers a unique and comforting taste. Enjoy your meal.
In this Caldo avá recipe, the organ meats are combined with fresh vegetables and aromatic herbs to create a comforting and flavorful dish.
With a slow cooking time, the ingredients blend to create a delicious mix of flavors that will surely satisfy all diners.
A perfect dish to enjoy on cold days or simply when looking for something comforting and tasty.
Caldo Avá
Ingredients
500 grams of Menudencias (organ meats)
500 grams of Librillo (tripe sheet)
500 grams of Chinchulín (chitterlings)
500 grams of Fat intestine
2 Onions
2 Green locotes
1 Tomato
2 Garlic cloves
2 Green onions
2 tablespoons of Oregano
1 Bunch of parsley
1 Bunch of kuratu
2 Lemons
1 liter of Water
1 pinch of Salt
Preparation
Step 1 : To prepare this delicious dish, first clean the organ meats and scrub them with lemon.
Step 2 : Then, wash them carefully and cut into pieces.
Step 3 : The onions, locotes, and tomato should be chopped into cubes, and the garlic finely minced.
Step 4 : In a pot, place the organ meats along with the chopped vegetables, oregano, and salt.
Step 5 : It is important to add enough water to cover all ingredients and bring to a boil for approximately 2 hours until the organ meats are tender.
Step 6 : Next, add the chopped parsley, green onions, and kuratu, and if necessary, add a little more water.
Step 7 : To finish, adjust the salt, let cook for an additional 10 minutes, and serve hot.
Step 8 : Enjoy this exquisite recipe!
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