The menu at Incanto in San Francisco almost always includes an offal dish in order to, in the words of owner Mark Pastore, “honor the whole animal.” Here is a recipe from Incanto chef Chris Cosentino using the kip heart. (“Kip” is an old butcher’s term for veal.)
For the focaccia crackers:
For the tartare:
Beverage pairing: A bright, refreshing Prosecco will provide a bit of levity and zip, while not overwhelming the flavors of this complex dish. The nonvintage Ruggeri Prosecco Frizzante, from northeastern Italy, is the perfect choice.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...