It is, without a doubt, one of the stars of the cuisine of the Pyrenees. It’s extremely popular in Andorra, as well as in the Alt Urgell and Cerdanya regions, and has a prominent place on the menus of leading restaurants.
Handed down through the generations, trinxat is a good example of a recipe that takes full advantage of locally sourced, quality ingredients. The basic idea differs very little, if at all, between recipes found in areas where this is a typical dish. That said, there may be small regional differences or personal touches added by the person preparing it.
Trinxat is a prime example of how a dish with simple ingredients that’s easy to prepare can become a real culinary star, as well as how a hearty mountain speciality can provide lots of calories to keep us warm in winter.
‘Lo trinxat’ features on menus in many restaurants throughout Andorra, particularly in those located in bordes (traditional Andorran farm buildings) that usually serve traditional local dishes.
Fancy having a go at making trinxat? All you need to do is follow our recipe.
Boil the cabbage for about 20 minutes. Once cooked, add the potatoes, previously cut into dice.
In a separate pan, lightly fry a few whole garlic cloves. Once browned, remove from the pan, and then fry the slices of bacon in the oil until golden. Drain the cabbage and potatoes well and place in a saucepan with some of the oil used to fry the garlic and bacon. Using a skimmer, break the potatoes up and mix everything together well.
Serve on a plate, garnished with the garlic and bacon. This is also good with salted herring.
This trinxat is very good reheated and it can also be used to make an omelette.
- Green cabbage (a winter variety if possible)
Book: Cuina casolana d’Andorra (Andorran Home Cooking)
Author: Maria Dolors Ribes Roigé
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