ropa viejan.

Etymology: < Spanish ropa vieja (apparently 1841 or earlier in a Cuban source in this sense; earlier denoting various other dishes: end of the 18th cent. or earlier (in a Peruvian source) in uncertain culinary sense; 1817 (in the Spanish Academy dictionary) denoting a dish of boiled meat subsequently fried in a pan, 1859 or earlier in a Puerto Rican source denoting such a dish including tomatoes as an ingredient), transferred use of ropa vieja old clothes collectively (13th cent.) < ropa clothing (see robe n.¹) + vieja , feminine of viejo old (see vieux adj.), the dish probably being so called because it was originally made with food left over from previous meals.Compare the following earlier examples of the Spanish term in an English context, denoting either a dish of boiled meat subsequently fried in a pan or a dish employing leftover meat:1832 Neuman & Baretti's Dict. Spanish & Eng. Langs. (rev. ed.) I. 609/1 Ropa vieja, Boiled meat, afterwards fried in a pan.1837 Scenes in Spain xiv. 225 The second edition of a joint of meat, put forth in the shape of a stew, with garlic and tomatoes; a preparation known in Andalusia by the odd but appropriate title of ‘ropa vieja’, or second-hand clothes.