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San Francisco’s Incanto (now closed) almost always included an offal dish on the menu, in order to—in the words of owner Mark Pastore—"honor the whole animal." Here is a recipe from former Incanto chef Chris Cosentino using the kip heart. (“Kip” is an old butcher’s term for veal.)
For the focaccia crackers:
For the tartare:
Photo courtesy of Harold McGee for The Daily Meal.
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