I recently wrote about my experiment with leaving some egg yolk in the egg whites, and how it didn't make a bit of difference as to how the meringue whipped up. The responses that I got to that were interesting, since a lot of people said that they knew that the yolk didn't matter so much, but that they were very careful about having totally fat-free bowl and whisks when they make a meringue.
So don't worry about the vinegar rinse if you're making IMBC. Just wash your equipment normally and save the vinegar for your salads. Or you could use it to make a baking soda volcano. That's always fun.