Trinxat
 | |
| Course | Side dish |
|---|---|
| Place of origin | Spain |
| Region or state | Catalonia |
| Main ingredients | Potatoes, cabbage, pork |
Trinxat is a food from the Pyrenees, principally Andorra and the Spanish comarcas of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak.[1] The name, meaning “mashed” or “chopped”, is the past participle of the Catalan word trinxar, which means "to slice". It is sometimes served with salt herring or eaten on its own with bread. [2]
See also[]
References[]
- ^ Trinxat at purpletravel.co.uk
- ^ Ashkenazi, Michael; Jacob, Jeanne (2006). The World Cookbook for Students. Greenwood. p. 20.
External links[]
 |
Look up trinxat in Wiktionary, the free dictionary. |
 | This Andorra-related article is a stub. You can help Wikipedia by . |
 | This Catalan cuisine-related article is a stub. You can help Wikipedia by . |
Categories:
- Catalan cuisine
- Potato dishes
- Pork dishes
- Andorran cuisine
- Cabbage dishes
- Bacon dishes
- Andorra stubs
- Spanish cuisine stubs
- Catalonia stubs