Pound the garlic in a mortar until it becomes pulp, add the basil and pine nuts and continue to pound to give a cream. Add the Pecorino and salt. Take out of the mortar and add the oil.
To assemble the lasagne
Boil the sheets of lasagne for at least 2 minutes and dry on a clean cloth. Alternate layers of lasagne with fresh pesto and hot tripe. Top the last layer with grated Pecorino and brown in the oven for a few minutes.