{"id":36308,"date":"2024-12-04T00:17:16","date_gmt":"2024-12-04T00:17:16","guid":{"rendered":"https:\/\/travelshelper.com\/?p=36308"},"modified":"2026-02-28T22:24:39","modified_gmt":"2026-02-28T22:24:39","slug":"trinxat","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/fr\/world-of-food\/andorras-national-food\/trinxat\/","title":{"rendered":"Trinxat"},"content":{"rendered":"\n

Respected Andorran culinary creation Trinxat captures the core of Catalan mountain cuisine. Made saut\u00e9ed in pork fat or bacon until it achieves a golden, crisp texture, this simple but savory meal is a harmonic mix of mashed potatoes, cabbage, and garlic. Rising from the Pyrenees, where resources were often scarce, Trinxat maximizes the possibilities of basic, locally grown foods, so reflecting the culinary inventiveness of Andorran homes.<\/p>\n\n\n\n

From the Catalan term “trinxar,” which means “to chop,” the etymology of its name captures the dish’s natural rustic quality. Often compared to Irish colcannon or Swiss R\u00f6sti, Trinxat has a unique appeal because of the pork’s smoky richness and the wonderful crunch fried food offers. Trinxat captures the spirit of Andorra’s gastronomic legacy as a strong accompaniment or a filling meal in and all by itself.<\/p>\n\n\n

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\n\t\t\t\t\t\"Trinxat\"\n\t\t\t\t\t
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Trinxat<\/h2>Recette de Travel S Helper<\/span>Plat\u00a0: Sides, Main<\/mark><\/span>Cuisine\u00a0: Andorran, Catalan<\/mark><\/span>Difficult\u00e9\u00a0: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

350<\/p>kcal<\/span><\/div><\/div><\/div>

Trinxat presents a quiet testament to Andorra\u2019s modest ingenuity, drawing its name from the Catalan \u201ctrinxar,\u201d to chop. In its simplest form, the dish unites coarsely shredded cabbage and mashed potato, bound by rendered pancetta or streaky bacon. Each element reflects the high mountain valleys: staples grown close to home, flavored over open flame, and turned golden at the edge of a skillet. The preparation begins with precise rendering of diced pancetta until fat and crispness emerge. The cabbage follows, lightly wilted until its leaves yield but retain a subtle tooth. Separation of potato reveals a creamy interior, into which the cabbage and pancetta are folded; the mixture coalesces into a loosely packed mass. A single turn in a hot pan\u2014without excessive agitation\u2014yields contrasting textures: a smoky, crisp exterior and a tender, cohesive core. Served directly from the skillet, Trinxat occupies both centrepiece and accompaniment roles. On its own, it satisfies with its interplay of salt, richness, and vegetal sweetness. When paired, a light drizzle of white wine reduction or gently saut\u00e9ed onions can enrich the palate without obscuring the dish\u2019s elemental character. In this manner, Trinxat remains emblematic of Andorra\u2019s capacity to evoke warmth, sustenance, and unadorned flavour through simplicity.<\/p>

Ingredients<\/h3>
  • <\/span>

    500g potatoes, peeled and diced<\/span><\/p><\/li>

  • <\/span>

    300g green cabbage, roughly chopped<\/span><\/p><\/li>

  • <\/span>

    3 garlic cloves, finely chopped<\/span><\/p><\/li>

  • <\/span>

    100g pancetta or smoked bacon, diced<\/span><\/p><\/li>

  • <\/span>

    3 tbsp olive oil (or pork fat for authenticity)<\/span><\/p><\/li>

  • <\/span>

    Salt and freshly ground black pepper, to taste<\/span><\/p><\/li>

  • <\/span>

    Optional: Fresh parsley for garnish<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Vegetables<\/strong><\/li>
    • Fill a large pot with water, add a pinch of salt, and bring to a boil.<\/li>
    • Add the diced potatoes and chopped cabbage. Simmer for about 15 minutes, or until the vegetables are tender.<\/li>
    • Drain the boiled vegetables thoroughly.<\/li>
    • Mash them together coarsely using a fork or potato masher. Aim for a rustic texture, not completely smooth.<\/li>
    • Cook the Pancetta or Bacon<\/strong><\/li>
    • Heat 1 tablespoon of olive oil (or pork fat) in a large skillet over medium heat.<\/li>
    • Add the diced pancetta or bacon, cooking until crispy. Remove from the pan and set aside. Reserve the fat in the skillet.<\/li>
    • Flavor the Dish<\/strong><\/li>
    • In the same skillet, heat another tablespoon of olive oil.<\/li>
    • Add the chopped garlic and saut\u00e9 until fragrant, about 1 minute.<\/li>
    • Stir the mashed potato and cabbage mixture into the skillet. Mix thoroughly to combine with the garlic and residual pork fat.<\/li>
    • Fry the Trinxat<\/strong><\/li>
    • Spread the mixture evenly in the skillet and press down lightly to form a cake.<\/li>
    • Cook over medium heat for 5-7 minutes until the bottom is golden and crispy.<\/li>
    • Carefully flip the Trinxat (use a plate to invert if needed) and cook the other side for an additional 5 minutes.<\/li>
    • Add the Finishing Touches<\/strong><\/li>
    • Mix in the crispy pancetta or bacon and season with salt and freshly ground black pepper.<\/li>
    • Transfer to a serving plate and garnish with chopped parsley if desired.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • Authenticity Tip –<\/strong> Pork fat adds an authentic flavor, but olive oil is a healthier substitute.<\/li>
      • Variations –<\/strong> Add saut\u00e9ed onions or a splash of white wine to enhance the dish’s depth.<\/li>
      • Serving Suggestions –<\/strong> Pair with a fried egg or grilled sausages for a complete meal.<\/li><\/ul>\n\t\t\t\t<\/div>