Ropa Vieja Española

“Remnants” à l’espagnole

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is a favourite Spanish way of disposing of cooked left-over meat.


  • Cooked meat
  • 1 lb of onions
  • 1 lb of tomatoes
  • 5 or 6 pimientos, butter, salt and pepper.


Slice the onions and fry them in butter. When they begin to brown, add the sliced or quartered tomatoes, the sliced pimientos and the meat, cut in thin strips. Season with salt and pepper. Simmer gently for ½ an hour. This dish is sometimes garnished with croûtons of fried bread.