About the Recipe
There was no way that I found to prep the Trachea so I just did what I do with the Tripe
Ingredients
Where do I get Beef Trachea from, when we slaughter our cattle our slaughterers give take the Trachea at the same time they take the heart, liver, kidneys. So you need to know a slaughterer, farmer or a butcher who will take it for you. It is always good to know the life of your animal as well.
I cut the Beef Trachea into 3 pieces after cooled in cold water from slaughtering. Package separately in vacuum pack bags.
When I want to use one I take out a bag and follow the Prep steps.
4.4 oz. Beef Trachea, raw
½ c. Vinegar
2 tsp. Sea Salt
Water
Preparation
Prep
Cut into two piece lengthwise
Scrape off any impurities
Rub ½ tsp. Sea Salt on inside of Trachea
Rinse in running cool water
Then rub ½ tsp. Sea Salt on outside of Trachea
Rinse with running cold water
Place Trachea in bowl
Pour ½ cup vinegar in bowl, cover Trachea with cold water
Soak for 10 minutes
Rinse under cool running water
Place Trachea in boiling pot of water
Boil for 20 minutes
Drain
Rinse under running cool water
Cut 1 piece of Trachea into smaller pieces and add to Blendtec Twister Jar or like
Chop 10 second, check and scrape Jar with spatula (30 seconds should be good)
You want tiny pieces because these are very hard to chew if too large
Store in lidded container in fridge