Trinxat amb rosta


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.


Preparation for 4 people:

Put the cabbage with water and salt in a saucepan on the fire and, when it is half boiled, add the chopped potatoes and cook everything well. 

Once the potatoes begin to dissolve, drain the vegetables and blend with a blender inside the casserole.

Separately, in a frying pan, brown the sliced garlic and set it aside.

With the same garlic oil, fry the bacon and, once it is golden brown, set it aside.

Sprinkle the vegetables with the remaining oil and finely chop them. 

To shape and enhance the taste of the recipe, put the chopped onions in a frying pan with a little oil and make a kind of round omelette, which should be browned.  That's it, you can serve it with the pieces of bacon and a few pieces of marinated herring.

Very easy recipe for 4 people that you will prepare in about 45 minutes. In winter you can't go without tasting a good trinxat! 

Ingredients for preparing trinxat:

-1 thick winter cabbage
-1.3 kg of potatoes
-4 slices of turned bacon
-2 salted herrings
-4 cloves of garlic
-Some oil



Book: Cuina casolana d’Andorra (Andorran Home Cooking)
Author: Maria Dolors Ribes Roigé
Edition: 1991