Ropa vieja

Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain.

It normally includes some form of stewed beef[1] and tomatoes with a sofrito base.

[3] The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals,[4] although it has been suggested that the name comes from the "tattered appearance" of the meat.

[5] The dish's origins appear to have first arisen among the Sephardic Jews of the Iberian Peninsula,[6][7] as a slow-cooked stew that was prepared to be eaten over the course of a traditionally observed Shabbat, a kind of cholent called "handrajos" (similar to the Spanish word "andrajos").

[8][9][10] Eventually this dish spread to North Africa and to the Canary Islands of Spain.