Cap i pota amb cigrons

22:45 Nov 3, 2010
This question was closed without grading. Reason: Answer found elsewhere

Catalan to English translations [PRO]
Social Sciences - Cooking / Culinary / Catalan breakfast/brunch menu
Catalan term or phrase: Cap i pota amb cigrons
Pels més gormands, amb forquilla i ganivet:
Cap i pota amb cigrons 8,00€
Mandonguilles amb pèsols 8,00€
Rostit de morro i orella amb cargols i bolets 8,00€
Bacallà fregit amb samfaina 15,00€
Coll de xai confitat i a la brasa amb Mongetes de Sta. Pau 8,00€
Trinxat de patata i mongeta perona amb cansalada del coll

My question is regarding the type of meat used in this meat and chickpea dish (stew?). Is it always calf? Of course, in English I need to specify: no-one but the bravest would order a "head and foot" stew" without knowing what animal it came from, and even then...

UK Eng please. Thanks in advance.
Kate Major Patience
Spain
Local time: 15:09


Summary of answers provided
5Calf's head and feet
Berni Armstrong
Summary of reference entries provided
Montse Ballesteros
Looks like various meats are possible...
Josh Goldsmith

  

Answers


22 mins   confidence: Answerer confidence 5/5
Calf's head and feet


Explanation:
with chic peas....

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Note added at 28 mins (2010-11-03 23:13:31 GMT)
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I have always been told this is only ever made with calf meat.

Berni Armstrong
Spain
Local time: 15:09
Native speaker of: Native in EnglishEnglish
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
neutral  Andrew Campbell: I can't say it is the norm, but yesterday I had it in a restaurant with pork.
8 hrs
  -> As I say, I'm vegetarian and can only go on what I was told when translating the term for a cookery writer. I'm quite willing to be told different by you carnivores :-) It leaves Kate back at Square One though!
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Reference comments


10 hrs
Reference

Reference information:
The most common cap i pota is the veal one, but after googling "cap i pota de" it seems it also made with lamb.

http://www.naciodigital.cat/elripolles/noticia/11365/associa...

... els plats més típics de la qual són el bacallà, el cap i pota de xai, el morro i tripa de vedella, els bolets i els plats de caça. La capital del Bages. ...
Catalunya al paladar , By Carme Gasul
(From Google Books)

Montse Ballesteros
Spain
Works in field
Native speaker of: Native in SpanishSpanish, Native in CatalanCatalan
PRO pts in category: 8
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11 hrs
Reference: Looks like various meats are possible...

Reference information:
I've been doing a bit of research and just wanted to confirm what Andrew said--it looks like it can be either veal, lamb, or pork, although the preference seems to tend towards beef.

"Try the revuelto de ajos tiernos y gambas (eggs scrambled with young garlic and shrimp), or the famous cap-i-pota (stewed head and hoof of pork). "

"Marta suggests I try cap i pota, which contains hairy bits of pig snout, chunks of tripe and other unmentionables and is richly, gelatinously savoury. "

You probably saw that this came up on proz before, when Sheila said it could be made from a variety of animals:
"I have never eaten this (and don't fancy it either), but it does seem it can be made of the heads and hooves of different animals - lamb, pig, calf etc. It appears to be a terrine made with gelatine. "
http://www.proz.com/kudoz/catalan_to_english/food_dairy/4359...

Can you consult the client to find out which meat they use in their cap i pota?

Josh Goldsmith
Switzerland
Native speaker of: Native in EnglishEnglish, Native in SpanishSpanish
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