COPPER🇦🇩 Andorra
Trinxat recipe
A hearty Andorran dish of potatoes and cabbage!
Ingredients
- 800 g potatoes
- 400 g cabbage
- 200 g pork belly
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
How to make Trinxat
- Peel and cut 800 g of potatoes into chunks.
- In a large pot, boil the potato chunks in salted water for about 20 minutes.
- Drain the boiled potatoes and set aside for later use.
- In another pot, cook 400 g of chopped cabbage in boiling water until soft, about 10 minutes.
- Drain the cabbage and set aside to cool slightly.
- In a pan, heat 2 tablespoons of olive oil over medium heat.
- Fry 200 g of pork belly in the hot oil until crispy, about 5-7 minutes.
- In a bowl, mash the drained potatoes until smooth and creamy.
- Mix in the cooked cabbage and crispy pork belly until fully combined.
- Season the mixture with salt and pepper to taste before serving warm.
What is Trinxat?
Trinxat is a traditional dish from Andorra, cooked in a pan, and takes about 45 minutes from start to finish. It is built around potatoes, cabbage and pork belly. The recipe below uses 6 ingredients and is written out step by step.
How long does Trinxat take?
At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. Copper's atlas has 60 dishes built on potatoes. The method runs to 10 steps, the longest being 20 minutes.
Any tips for making Trinxat?
Mash potatoes well for a creamy texture.
Copper documents Andorra alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.